Sensory modifier compounds

ABSTRACT

A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application Ser.No. 62/569,279, filed Oct. 6, 2017, and entitled “Steviol GlycosideSolubility Enhancers”, which application is hereby incorporated byreference herein in its entirety. This application claims the benefit ofU.S. Provisional Application Ser. No. 62/676,722, filed May 25, 2018,and entitled “Methods for Making Yerba Mate Extract Composition”, whichapplication is hereby incorporated by reference herein in its entirety.

FIELD

The present disclosure generally relates to steviol glycosidecompositions with one or more sensory modifier compounds. The steviolglycoside compositions with the one or more sensory modifier compoundshave modified sensory attributes. The present disclosure also disclosesmethods of making and using these steviol glycoside compositionscomprising sensory modifier compositions.

BACKGROUND

Traditionally, sugars such as sucrose and fructose have been used toprovide a sweetened taste to foods, beverages, pharmaceuticals, and oralhygiene/cosmetic products. While these sugars can provide a tastepreferred by consumers, they are caloric. In the last decades, asconsumers have become more conscious of caloric intake, there has beenincreased interest in reducing the amount of caloric sugars in products.One approach to reduce the amount of these sugars has been to replacecaloric sugars with non-caloric sweeteners. Non-caloric sweeteners canprovide a sweetened taste to foods, beverages, pharmaceuticals, and oralhygiene/cosmetic products without adding calories. Steviol glycosidesare an example of high intensity non-caloric sweeteners that can providea sweetened taste to products without adding calories.

Steviol glycosides are glycosides of steviol, a diterpene compound andare about 150 to 450 times sweeter than sugar. Examples of steviolglycosides are described in WO 2013/096420 (see, e.g., listing in FIG.1); and in Ohta et. al., “Characterization of Novel Steviol Glycosidesfrom Leaves of Stevia rebaudiana Morita,” J. Appl. Glycosi., 57, 199-209(2010) (See, e.g., Table 4 at p. 204). Structurally, the diterpeneglycosides are characterized by a single steviol backbone, and differ bythe presence of carbohydrate residues at positions C13 and C19, aspresented in FIGS. 2a-2k of PCT Patent Publication WO 2013/096420.Steviol glycosides can include one or more of dulcoside A, stevioside,steviolbioside, rubusoside and/or one or more of rebaudioside A, B, C,D, E, F, G, H, I, J, K, L, M, N, and/or O.

While steviol glycoside can provide a sweetened taste to products, therecan be limitations to preparing products with steviol glycoside. In somecases, there may be sensory limitations to the use of steviol glycosidesin products. For example, consumers may find that the sensory andtemporal characteristics of steviol glycosides differ from those foundin caloric sweeteners such as sugar, glucose, sucrose, and/or fructose.Consumers may experience different sensory characteristics with steviolglycoside such as reduced sweetness intensity, increased sweetnesslinger, increased bitterness, and other different tastes such asastringency, metallic taste, and other non-sugar characteristics. Thesesensory limitations can limit the use of steviol glycosides in productssuch as beverages including carbonated soda drinks, flavored waters,carbonated flavored waters, dry sweetener compositions, dry drink mixes,and concentrated liquid drink mixes. These sensory limitations can limitthe use of steviol glycosides in other types of consumer products aswell. These sensory limitations can become increasingly limiting as theconcentration of steviol glycoside increases, limiting the use ofsteviol glycosides at higher uses, such as for no-calorie or full dietapplications.

It is an object of the present disclosure to provide sensory modifiercompounds for steviol glycoside compositions with modified sensoryattributes, for example in the preparation of foods, beverages,pharmaceuticals, and oral hygiene/cosmetic products with steviolglycoside. It is also an object of the present disclosure to providesensory modifier compounds isolated from botanical sources.

SUMMARY

One aspect provides a steviol glycoside composition with reducedsweetness linger, the composition comprising a steviol glycoside and asensory modifier compound in an amount effective to decrease sweetnesslinger of the steviol glycoside, wherein the sensory modifier compoundcomprises at least one caffeic ester of quinic acid, caffeic ester of3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid,and/or isomers thereof, wherein the amount effective to decreasesweetness linger comprises an amount effective to reduce a sweet lingerscore by at least 1 unit, wherein a sweetness linger score is determinedby at least four panelists trained in tasting steviol glycosidesolutions using a roundtable methodology using a scale of 0 to 6 with ascore of 0 indicating no sweetness linger and a score of 6 indicatingextreme sweetness linger.

One aspect provides a steviol glycoside composition with reducedsweetness linger, the composition comprising a steviol glycoside and asensory modifier compound in an amount effective to decrease sweetnesslinger of the steviol glycoside, wherein the sensory modifier compoundcomprises at least 15% dicaffeoylquinic acid, wherein the amounteffective to decrease sweetness linger comprises an amount effective toreduce a sweet linger score by at least 1 unit, wherein a sweetnesslinger score is determined by at least four panelists trained in tastingsteviol glycoside solutions using a roundtable methodology using a scaleof 0 to 6 with a score of 0 indicating no sweetness linger and a scoreof 6 indicating extreme sweetness linger.

One aspect provides a steviol glycoside composition with reducedsweetness linger, the composition comprising a steviol glycoside and asensory modifier compound in an amount effective to decrease sweetnesslinger of the steviol glycoside, wherein the amount effective todecrease sweetness linger comprises an amount effective to reduce asweet linger score by at least 1 unit, wherein a sweetness linger scoreis determined by at least four panelists trained in tasting steviolglycoside solutions using a roundtable methodology using a scale of 0 to6 with a score of 0 indicating no sweetness linger and a score of 6indicating extreme sweetness linger, wherein the composition comprisesless than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid,lactate, lactic acid, succinate, succinic acid, malate, or malic acid;or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaricacid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or aceticacid; or less than about 0.05% (wt) of chlorophyll.

One aspect provides a steviol glycoside composition with reducedsweetness linger, the composition comprising a steviol glycoside and asensory modifier compound in an amount effective to decrease sweetnesslinger of the steviol glycoside, wherein the sensory modifier compoundcomprises a ferulic ester of quinic acid, wherein the amount effectiveto decrease sweetness linger comprises an amount effective to reduce asweet linger score by at least 1 unit, wherein a sweetness linger scoreis determined by at least four panelists trained in tasting steviolglycoside solutions using a roundtable methodology using a scale of 0 to6 with a score of 0 indicating no sweetness linger and a score of 6indicating extreme sweetness linger.

One aspect provides a steviol glycoside composition with reducedsweetness linger, the composition comprising a steviol glycoside and asensory modifier compound in an amount effective to decrease sweetnesslinger of the steviol glycoside, wherein the sensory modifier compoundcomprises at least one caffeic ester of 3-(3,4-dihydroxyphenyl)lacticacid, caffeic acid ester of tartaric acid, and/or isomers thereof,wherein the amount effective to decrease sweetness linger comprises anamount effective to reduce a sweet linger score by at least 1 unit,wherein a sweetness linger score is determined by at least fourpanelists trained in tasting steviol glycoside solutions using aroundtable methodology using a scale of 0 to 6 with a score of 0indicating no sweetness linger and a score of 6 indicating extremesweetness linger. In some aspects, the amount effective to decreasesweetness linger comprises an amount effective to reduce a sweet lingerscore by at least 1, 2, or 3 units. In other aspects, the amounteffective to decrease sweetness linger comprises an amount effective toreduce a sweet linger score to below 3 units. In some aspects, thecaffeic ester of quinic acid comprises at least one of chlorogenic acid,neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid,4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinicacid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid,3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, or4,5-dicaffeoylquinic acid. In other aspects, the ferulic ester of quinicacid comprises at least one of 3-O-feruloylquinic acid,4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-diferuloylquinicacid, 1,5-diferuloylquinic acid, or 4,5-diferuloylquinic acid. In someaspects, the caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acidcomprises rosmarinic acid. In other aspects, the caffeic acid ester oftartaric acid comprises cichoric acid.

One aspect provides a steviol glycoside composition with increasedsweetness intensity, the composition comprising a steviol glycoside anda sensory modifier compound in an amount effective to increase sweetnessintensity of the steviol glycoside, wherein the sensory modifiercompound comprises at least one caffeic ester of quinic acid, ferulicester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lacticacid, caffeic acid ester of tartaric acid, and/or isomers thereof,wherein the amount effective to increase sweetness intensity comprisesan amount effective to achieve an SEV of at least 10, wherein SEV isdetermined by at four least panelists trained against standard sucrosesolutions of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and14% by weight concentration corresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9,10, 11, 12, 13, and 14 SEV, and wherein the panelists determine SEV bycomparison to the standard sucrose solutions while reference tasting thestandard sucrose solutions as SEV is determined. In some aspects, theamount effective to increase sweetness intensity comprises an amounteffective to achieve an SEV of at least 11, at least 12, or at least 13.

One aspect provides a method for reducing sweetness linger from asteviol glycoside in an edible composition the method comprisingcombining a steviol glycoside and a sensory modifier compound in anamount effective to decrease sweetness linger of the steviol glycoside,wherein the sensory modifier compound comprises at least one caffeicester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lacticacid, caffeic acid ester of tartaric acid, and/or isomers thereof,wherein the amount effective to decrease sweetness linger comprises anamount effective to reduce a sweet linger score by at least 1 unit,wherein a sweetness linger score is determined by at least fourpanelists trained in tasting steviol glycoside solutions using aroundtable methodology using a scale of 0 to 6 with a score of 0indicating no sweetness linger and a score of 6 indicating extremesweetness linger.

One aspect provides a method for reducing sweetness linger from asteviol glycoside in an edible composition the method comprisingcombining a steviol glycoside and a sensory modifier compound in anamount effective to decrease sweetness linger of the steviol glycoside,wherein the sensory modifier compound comprises at least 15%dicaffeoylquinic acid, wherein the amount effective to decreasesweetness linger comprises an amount effective to reduce a sweet lingerscore by at least 1 unit, wherein a sweetness linger score is determinedby at least four panelists trained in tasting steviol glycosidesolutions using a roundtable methodology using a scale of 0 to 6 with ascore of 0 indicating no sweetness linger and a score of 6 indicatingextreme sweetness linger.

One aspect provides a method for reducing sweetness linger from asteviol glycoside in an edible composition the method comprisingcombining a steviol glycoside and a sensory modifier compound in anamount effective to decrease sweetness linger of the steviol glycoside,wherein the sensory modifier compound comprises a caffeic ester ofquinic acid, wherein the amount effective to decrease sweetness lingercomprises an amount effective to reduce a sweet linger score by at least1 unit, wherein a sweetness linger score is determined by at least fourpanelists trained in tasting steviol glycoside solutions using aroundtable methodology using a scale of 0 to 6 with a score of 0indicating no sweetness linger and a score of 6 indicating extremesweetness linger, wherein the composition comprises less than 0.3% (wt)of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid,succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt)of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaricacid, sorbate, sorbic acid, acetate, or acetic acid; or less than about0.05% (wt) of chlorophyll.

One aspect provides a method for reducing sweetness linger from asteviol glycoside in an edible composition the method comprisingcombining a steviol glycoside and a sensory modifier compound in anamount effective to decrease sweetness linger of the steviol glycoside,wherein the sensory modifier compound comprises a ferulic ester ofquinic acid, wherein the amount effective to decrease sweetness lingercomprises an amount effective to reduce a sweet linger score by at least1 unit, wherein a sweetness linger score is determined by at least fourpanelists trained in tasting steviol glycoside solutions using aroundtable methodology using a scale of 0 to 6 with a score of 0indicating no sweetness linger and a score of 6 indicating extremesweetness linger.

One aspect provides a method for reducing sweetness linger from asteviol glycoside in an edible composition the method comprisingcombining a steviol glycoside and a sensory modifier compound in anamount effective to decrease sweetness linger of the steviol glycoside,wherein the sensory modifier compound comprises at least one caffeicester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester oftartaric acid, and/or isomers thereof, wherein the amount effective todecrease sweetness linger comprises an amount effective to reduce asweet linger score by at least 1 unit, wherein a sweetness linger scoreis determined by at least four panelists trained in tasting steviolglycoside solutions using a roundtable methodology using a scale of 0 to6 with a score of 0 indicating no sweetness linger and a score of 6indicating extreme sweetness linger.

One aspect provides a method for increasing sweetness intensity of asteviol glycoside in an edible composition, the method comprisingcombining a steviol glycoside and a sensory modifier compound in anamount effective to increase sweetness intensity of the steviolglycoside, wherein the sensory modifier compound comprises at least onecaffeic ester of quinic acid, ferulic ester of quinic acid, caffeicester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester oftartaric acid, and/or isomers thereof, wherein the amount effective toincrease sweetness intensity comprises an amount effective to achieve anSEV of at least 10, wherein SEV is determined by at four least paneliststrained against standard sucrose solutions of 1%, 2%, 3%, 4%, 5%, 6%,7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% by weight concentrationcorresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV,and wherein the panelists determine SEV by comparison to the standardsucrose solutions while reference tasting the standard sucrose solutionsas SEV is determined. In some aspects, the amount effective to increasesweetness intensity comprises an amount effective to achieve an SEV ofat least 11, at least 12, or at least 13. In some aspects, the steviolglycoside and sensory modifier compound are added at the same time.

In some aspects, the composition comprises at least 100 ppm, 200 ppm,300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1000 ppm,1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, or 1600 ppm of thesteviol glycoside. In other aspects, the composition comprises between200 ppm and 1000 ppm of the steviol glycoside, between 400 ppm and 800ppm of the steviol glycoside, or at least 100 ppm, 200 ppm, 300 ppm, 400ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1000 ppm, 1100 ppm,1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, or 1600 ppm of the sensorymodifying compound. In other aspects, the composition comprises between400 ppm and 800 ppm of the sensory modifying compound. In some aspects,composition comprises a 1:0.3 to 1:3 ratio or a 1:1 to 1:3 ratio byweight of steviol glycoside to sensory modifying compound. In otheraspects, the composition has a pH of 1.7 to 4.0.

In some aspects, the steviol glycoside comprises rebaudioside M, D,and/or A. In some aspects, the selected sensory modifying compounds isprepared from a botanical source including, but not limited to yerbamate, rosemary, chicory, and/or stevia. In other aspects, thecomposition is an aqueous composition. In some aspects, the compositionis a beverage.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the total number of glycosides per steviol glycoside forReb A, Reb D, Reb M, and OPS1-5.

FIG. 2 shows sweetness intensity for increasing concentrations ofsteviol glycoside and sensory modifier compound. SEV signifies sucroseequivalency value. SG signifies steviol glycoside. SE signifies sensorymodifier compound.

FIG. 3 shows sweetness intensity for Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound. SEV signifiessucrose equivalency value.

FIG. 4 shows sweetness intensity for steviol glycoside with increasingconcentrations of different sensory modifier compounds. SEV signifiessucrose equivalency value.

FIG. 5 shows sweetness intensity of Reb M with increasing concentrationsof sensory modifier compound. SEV signifies sucrose equivalency value.

FIG. 6 shows spikey/rounded quality of Reb A, Reb D, Reb M, and OPS1-5for increasing concentrations of sensory modifier compound.

FIG. 7 shows spikey/rounded quality of Reb M for increasingconcentrations of different sensory modifier compounds. QA backbonerefers to sensory modifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 8A shows spikey/rounded quality of Reb M with increasingconcentrations of sensory modifier compound. Chlorogenic (QA backbone)refers to sensory modifier compound with a quinic acid backbone.

FIG. 8B shows spikey/rounded quality of Reb M with increasingconcentrations of sensory modifier compound (quinic acid backbone) at a1:1 ratio by weight of Reb M to sensory modifier compound. SE refers tosensory modifier compound with a quinic acid backbone.

FIG. 9 shows mouthfeel quality of Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound.

FIG. 10 shows mouthfeel quality of Reb M for increasing concentrationsof different sensory modifier compounds. QA backbone refers to sensorymodifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 11 shows mouthfeel quality of Reb M for increasing concentrationsof sensory modifier compounds.

FIG. 12 shows sweetness linger of Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound.

FIG. 13 shows sweetness linger of Reb M for increasing concentrations ofdifferent sensory modifier compounds. Tartaric backbone refers tosensory modifier compound with a tartaric acid backbone. QA backbonerefers to sensory modifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 14 shows sweetness linger of Reb M for increasing concentrations ofsensory modifier compounds.

FIG. 15 shows bitterness of Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound.

FIG. 16 shows bitterness of Reb M for increasing concentrations ofdifferent sensory modifier compounds. Tartaric backbone refers tosensory modifier compound with a tartaric acid backbone. QA backbonerefers to sensory modifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 17 shows bitterness of Reb M for increasing concentrations ofsensory modifier compounds.

FIG. 18 shows off tastes of Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound.

FIG. 19 shows off tastes of Reb M for increasing concentrations ofdifferent sensory modifier compounds. Tartaric backbone refers tosensory modifier compound with a tartaric acid backbone. QA backbonerefers to sensory modifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 20 shows off tastes of Reb M for increasing concentrations ofsensory modifier compounds.

FIG. 21 shows astringency of Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound.

FIG. 22 shows astringency of Reb M for increasing concentrations ofdifferent sensory modifier compounds. Tartaric backbone refers tosensory modifier compound with a tartaric acid backbone. QA backbonerefers to sensory modifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 23 shows astringency of Reb M for increasing concentrations ofsensory modifier compound.

FIG. 24 shows botanical notes of Reb A, Reb D, Reb M, and OPS1-5 forincreasing concentrations of sensory modifier compound.

FIG. 25 shows botanical notes of Reb M for increasing concentrations ofdifferent sensory modifier compounds. Tartaric backbone refers tosensory modifier compound with a tartaric acid backbone. QA backbonerefers to sensory modifier compound with a quinic acid backbone.3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifiercompound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 26 shows botanical notes of Reb M for increasing concentrations ofsensory modifier compounds.

FIG. 27 shows overall sweetness quality preference for a range ofconcentrations of steviol glycoside and sensory modifier compounds. SGsignifies steviol glycoside.

DETAILED DESCRIPTION

In some aspects, the disclosure relates generally to a steviol glycosidecomposition with reduced sweetness linger. In other aspects, the steviolglycoside composition with reduced sweetness linger comprises a steviolglycoside and a sensory modifier compound in an amount effective todecrease sweetness linger of the steviol glycoside. For example, asteviol glycoside composition with reduced sweetness linger can comprisea steviol glycoside and a sensory modifier compound in an amounteffective to decrease sweetness linger of the steviol glycoside whencompared to a sweetness linger of a corresponding steviol glycosidesolution without sensory modifier compound. In other aspects, thedisclosure relates generally to a steviol glycoside composition withincreased sweetness intensity. In some aspects, the steviol glycosidecomposition with increased sweetness intensity comprises a steviolglycoside and a sensory modifier compound in an amount effective toincrease sweetness intensity of the steviol glycoside. For example, asteviol glycoside composition with increased sweetness intensity cancomprise a steviol glycoside and a sensory modifier compound in anamount effective to increase sweetness intensity of the steviolglycoside when compared to a sweetness intensity of a correspondingsteviol glycoside solution without sensory modifier compound. Thedisclosure also relates generally to sensory modifier compounds and tosteviol glycoside compositions with sensory modifier compounds. Thesteviol glycoside compositions with one or more sensory modifiercompounds have modified sensory attributes.

In some aspects, a sensory modifier compound is a compound orcomposition that in certain amounts changes the sensory characteristicsor sensory attributes of a sweetened consumable, e.g., a sweetenercomposition, a beverage, a food product, etc. Non-limiting examples ofsensory characteristics that a sensory modifier can change includebitterness, sourness, numbness, astringency, metallic-ness, cloyingness,dryness, sweetness, temporal aspects of sweetness, as well as flavornotes, such as licorice, vanilla, prune, cotton candy, and molassesflavor notes. The sensory modifier may enhance a sensory characteristic,such as enhancing sweetness; may suppress a sensory characteristic, suchas reducing bitterness; or may change the temporal aspects of a sensorycharacteristic, e.g., by reducing sweetness lingering. In someembodiments, the amount employed in a composition having a plurality ofsteviol glycosides and one or more sensory modifiers alters at least onesensory characteristic, e.g., the combination may have reducedbitterness or sweetness compared to one or more of the steviolglycosides in the composition, which resulting sensory characteristic inthe composition is better than expected. In one embodiment, one or moresensory modifiers described herein, when present in a sweetenercomposition, beverage, food product, etc., provide for sensorymodification when present at a level below a sweetening threshold.

The sweetness temporal profile of sucrose is deemed highly desirable.The sweetness of some non-nutritive sweeteners, including rebaudiosideA, is deemed “sharper” than sucrose in that it has a slower sweetnessonset, i.e., it reaches the peak sweetness more slowly and has a longeronset time. Such slow-onset sweeteners may also be referred to as“spiky”. Some non-nutritive sweeteners may have a sweetness that lingerslonger than sucrose, i.e., the flavor takes longer to dissipate frompeak sweetness to a level where sweetness is no longer perceived. Asweetener composition that has a sweetness temporal profile closer tothat of sucrose is deemed more desirable.

Structurally, steviol glycosides comprise a steviol backbone and differby the presence and arrangement of carbohydrate residues at the C13 andC19 positions of the steviol backbone. FIG. 1 shows the total number ofglycosides per steviol glycoside for Reb A, Reb D, Reb M, and OPS1-5(corresponding to compound 4 from WO2016100689). Not only do steviolglycosides differ structurally, but steviol glycosides can also vary intheir sensory properties. For example, stevioside (comprising threeglycosides) and rebaudioside A (comprising four glycosides) are found ingreater abundance in stevia extracts and have particular sweetnessattributes. Both stevioside and rebaudioside A add sweetness but can beperceived as comprising bitterness attributes, especially at higherconcentrations. Rebaudioside A has bitterness attributes that increasewith concentration and that can limit its use at higher concentrations(e.g. greater than 400 ppm).

Other steviol glycosides can comprise increased numbers of glycosidesand are found in much lower abundance in stevia extracts. For example,minor steviol glycosides such as rebaudioside D (comprising fiveglycosides) and rebaudioside M (comprising six glycosides) are found inlower abundance in stevia extracts and comprise different sweetnessattributes than the more abundant steviol glycosides. Some of thesweetness attributes of these minor steviol glycosides can be preferredto the major steviol glycosides. For example, rebaudioside D andrebaudioside M have reduced bitterness attributes compared torebaudioside A. These reduced bitterness attributes of rebaudioside Dand rebaudioside M permit a more favorable sensory experience and enabletheir use at higher concentrations. However, although bitterness isreduced in rebaudioside D and rebaudioside M, the perception of othersensory attributes can be increased. In particular, sweetness linger canbe increased in these minor glycosides. Sweetness linger can beperceived as a sweetness that lingers in the mouth longer than what isexpected with a comparable sugar solution. Sweetness linger of minorsteviol glycosides can limit their use, especially at higherconcentrations.

As described above, adding sensory modifier compounds can change thesensory attributes of a steviol glycoside composition. Moreover, sensorymodifier compounds can modify sensory attributes associated withspecific steviol glycosides. For example, sensory modifier compounds cansurprisingly reduce sweetness linger in minor steviol glycosides such asrebaudioside D and rebaudioside M. By reducing sweetness linger, sensorymodifier compounds can permit a more favorable sensory experience withminor steviol glycosides and allow for use of the minor steviolglycosides at higher concentrations. Therefore, the disclosed sensorymodifier compounds can change sensory attributes associated with minorsteviol glycosides.

In some aspects, minor steviol glycosides can also have specific sensoryattributes related to sweetness intensity. Perceived sweetness intensitycan be reported as SEV (sucrose equivalent value) with increasingsweetness intensity corresponding to higher SEV. A SEV of 1 correspondsto a 1% sucrose solution, a SEV of 2 corresponds to a 2% sucrosesolution, and so on. While perception of sweetness intensity generallyincreases as the concentration of the minor steviol glycoside increases,the perceived sweetness intensity can reach a plateau despite increasingamounts of the minor steviol glycoside. For example, rebaudioside Mreaches a sweetness intensity plateau of about SEV 11 at a concentrationof about 800 ppm. Increasing the concentration of rebaudioside M beyonda concentration of 800 ppm does not increase SEV above 11. Thissweetness intensity plateau can limit the use of minor steviolglycosides, especially where higher SEV is desired. The addition ofsensory modifier compounds has been found to surprisingly increase theperceived sweetness intensity of minor steviol glycosides beyond theplateau normally observed and enable minor steviol glycosides to be usedat higher concentrations than previously used. For example, by combiningrebaudioside M with one or more sensory modifiers, sweetness intensitiesabove SEV 11 can be achieved. Increasing concentrations of rebaudiosideM with one or more sensory modifiers can achieve increasing sweetnessintensities of up to about SEV 13 at about 1400 ppm of rebaudioside M.Therefore, the disclosed sensory modifier compounds can increasesweetness intensity associated with minor steviol glycosides above whatcan be perceived in the absence of sensory modifier compounds.

The composition can include one or more steviol glycosides. In someaspects, the term steviol glycoside refers to Rebaudioside A (RebA) (CAS#58543-16-1), Rebaudioside B (RebB) (CAS #58543-17-2), Rebaudioside C(RebC) (CAS #63550-99-2), Rebaudioside D (RebD) (CAS #63279-13-0),Rebaudioside E (RebE) (CAS #63279-14-1), Rebaudioside F (RebF) (CAS#438045-89-7), Rebaudioside M (RebM) (CAS #1220616-44-3), Rubusoside(CAS #63849-39-4), Dulcoside A (CAS #64432-06-0), Rebaudioside I (RebI)(MassBank Record: FU000332), Rebaudioside Q (RebQ), Rebaudioside N(RebN), Rebaudioside O (RebO), 1,2-Stevioside (CAS #57817-89-7),1,3-Stevioside (RebG), Steviol-1,2-Bioside (MassBank Record: FU000299),Steviol-1,3-Bioside, Steviol-13-O-glucoside (13-SMG),Steviol-19-O-glucoside (19-SMG), OPS1-5 (corresponding to compound 4from WO2016100689), steviol glycosides with 1, 2, 3, 4, 5, 6, 7, 8, 9,10 or more glycosides, and isomers thereof. See FIG. 1; see also,Steviol Glycosides Chemical and Technical Assessment 69th JECFA, 2007,prepared by Harriet Wallin, Food Agric. Org.

Exemplary steviol glycosides can include rebaudioside M, rebaudioside D,rebaudioside A, and OPS1-5. In some aspects, one or more of the steviolglycosides are produced by fermentation by an engineered microorganism.For example, rebaudioside D and M can be produced by an engineeredorganism and then isolated to produce a steviol glycoside composition ofprimarily rebaudioside D and rebaudioside M as the predominant steviolglycoside species. Rebaudioside D and M can also be producedenzymatically from plant-derived steviol glycosides and furtherisolated.

In other aspects, the steviol glycoside composition can compriserebaudioside D and rebaudioside M in an amount greater than othersteviol glycosides. In some aspects, one or more of the steviolglycosides are isolated from Stevia rebaudiana.

In some aspects, the composition can optionally be described in terms ofamounts of rebaudioside M and rebaudioside D. For example, rebaudiosideM and rebaudioside D can be present in the composition in a total amountof about 80% (wt) or greater (RM80), 90% (wt) or greater (RM90), 95%(wt) or greater (RM95), or 99% (wt) or greater of a total amount steviolglycosides in the composition. Rebaudioside M can be the predominantsteviol glycoside in the composition, and can be present, for example,in an amount in the range of about 50% to about 95%, about 70% to about90%, or about 75% to about 85% of the total amount steviol glycosides inthe composition. Rebaudioside D can be in an amount less thanRebaudioside M, such as in an amount in the range of about 5% to about25%, about 10% to about 20%, or about 10% to about 15% of the totalamount steviol glycosides in the composition. For example, thecomposition can comprise mostly rebaudioside M and/or D and can includeone or more of rebaudioside A, rebaudioside B, or stevioside in anamount of about 5% (wt) or less, about 2% (wt) or less, or about 1% (wt)or less, of a total amount steviol glycosides in the composition.

The amount of steviol glycosides in the composition with can vary.Steviol glycosides can be present in the composition in any amountdesired for the particular use. For example, steviol glycosides can bepresent in the composition at a total steviol glycoside concentrationfrom about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000ppm. In some aspects, steviol glycosides can be present in thecomposition at a total steviol glycoside concentration from about 100ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppmto about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm,900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In someaspects, steviol glycosides can be present in the composition at a totalsteviol glycoside concentration of or greater than about 10, 100, 200,300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500,1600, 1700, 1800, 1900, or 2000 ppm. In some aspects, steviol glycosidescan be present in the composition at a total steviol glycosideconcentration from about 100 ppm to about 1000 ppm, about 200 ppm toabout 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm,500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. Insome aspects, steviol glycosides can be present in the composition at atotal steviol glycoside concentration from about 100 ppm to about 800ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppmto about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or700 ppm to about 800 ppm. In some aspects, steviol glycosides can bepresent in the composition at a total steviol glycoside concentrationfrom about 400 ppm to about 800 ppm. Unless otherwise expressly stated,ppm is on a by weight basis.

The amount of an individual steviol glycoside species in the compositioncan vary. For example, an individual steviol glycoside species can bepresent in the composition at a concentration from about 1 ppm to about1000 ppm or from about 1 ppm to about 2000 ppm. In some aspects, anindividual steviol glycoside species can be present in the compositionat a concentration from about 100 ppm to about 2000 ppm, about 200 ppmto about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm,500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000ppm to about 2000 ppm. Unless otherwise expressly stated, ppm is on a byweight basis.

The amount of an individual steviol glycoside species in the compositioncan vary. For example, RebA can be present in the composition at aconcentration from about 1 ppm to about 1000 ppm. In some aspects, RebAcan be present in the composition at a concentration from about 100 ppmto about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppmto about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm,900 ppm to about 1000 ppm. In some aspects, RebA can be present in thesteviol glycoside composition at a concentration of or greater thanabout 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm.In some aspects, RebA can be present in the composition at aconcentration from about 100 ppm to about 800 ppm, about 200 ppm toabout 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800ppm. In some aspects, RebA can be present in the composition at aconcentration from about 400 ppm to about 800 ppm.

The amount of an individual steviol glycoside species in the compositioncan vary. For example, RebM can be present in the composition at aconcentration from about 1 ppm to about 1400 ppm. In some aspects, RebMcan be present in the composition at a concentration from about 100 ppmto about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppmto about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm,900 ppm to about 1000 ppm. In some aspects, RebM can be present in thesteviol glycoside composition at a concentration of or greater thanabout 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm.In some aspects, RebM can be present in the composition at aconcentration from about 100 ppm to about 800 ppm, about 200 ppm toabout 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800ppm. In some aspects, RebM can be present in the composition at aconcentration from about 400 ppm to about 800 ppm.

The amount of an individual steviol glycoside species in the compositioncan vary. For example, OPS1-5 can be present in the composition at aconcentration from about 1 ppm to about 1000 ppm. In some aspects,OPS1-5 can be present in the composition at a concentration from about100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm toabout 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm,600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about1000 ppm, 900 ppm to about 1000 ppm. In some aspects, OPS1-5 can bepresent in the steviol glycoside composition at a concentration of orgreater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900,or 1000 ppm. In some aspects, OPS1-5 can be present in the compositionat a concentration from about 100 ppm to about 800 ppm, about 200 ppm toabout 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800ppm. In some aspects, OPS1-5 can be present in the composition at aconcentration from about 400 ppm to about 800 ppm.

In some aspects, the sensory modifier compound comprises one or morecompounds selected from the list consisting of a quinic acid, caffeicacid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinicacid, an ester of caffeic acid, an ester of ferulic acid, an ester ofsinapic acid, an ester of p-coumaric acid, an ester of caffeic acid andquinic acid, an ester of caffeic acid and quinic acid comprising asingle caffeic acid moiety, an ester of caffeic acid and quinic acidcomprising more than one caffeic acid moiety, an ester of ferulic acidand quinic acid, an ester of ferulic acid and quinic acid comprising asingle ferulic acid moiety, an ester of ferulic acid and quinic acidcomprising more than one ferulic acid moiety, an ester of sinapic acidand quinic acid, an ester of sinapic acid and quinic acid comprising asingle sinapic acid moiety, an ester of sinapic acid and quinic acidcomprising more than one sinapic acid moiety, an ester of p-coumaricacid and quinic acid, an ester of p-coumaric acid and quinic acidcomprising a single p-coumaric acid moiety, an ester of p-coumaric acidand quinic acid comprising more than one p-coumaric acid moiety, acaffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acidester of tartaric acid, and/or isomers thereof.

In some aspects, the sensory modifier compound comprises one or morecompounds selected from the list consisting of chlorogenic acid,neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid,4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinicacid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid,3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid,4,5-dicaffeoylquinic acid, 3-O-feruloylquinic acid, 4-O-feruloylquinicacid, 5-O-feruloylquinic acid, 3,4-diferuloylquinic acid,1,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid,cichoric acid, caftaric acid, monocaffeoyltartaric acid,dicaffeoyltartaric acid and salts and/or isomers thereof.

In some aspects, the sensory modifier compound comprises one or morecompounds selected from the list consisting of chlorogenic acid,neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid,4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinicacid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid,3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and4,5-dicaffeoylquinic acid, rosmarinic acid, cichoric acid, caftaricacid, monocaffeoyltartaric acid, dicaffeoyltartaric acid and saltsand/or isomers thereof.

Caffeic acid has the structure:

Ferulic acid has the structure:

p-Coumaric acid has the structure:

Sinapic acid has the structure:

Quinic acid has the structure:

3-(3,4-dihydroxyphenyl)lactic acid has the structure:

Tartaric acid has the structure:

Examples of the esters of the various acids contemplated herein includethe ester of caffeic acid and quinic acid, which includesmonocaffeoylquinic acids (e.g., chlorogenic acid, neochlorogenic acid,and cryptochlorogenic acid), and dicaffeoylquinic acids (e.g.,1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid,1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid,3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid), and saltsthereof:

Examples of the esters of the various acids contemplated herein includethe ester of caffeic acid and tartaric acid, which includes cichoricacid (or chicoric acid) having the structure:

Examples of the esters of the various acids contemplated herein includethe ester of caffeic acid and 3-(3,4-dihydroxyphenyl)lactic acidincluding, for example, rosmarinic acid, which has the structure:

Each of the caffeic acid, monocaffeoylquinic acids, dicaffeoylquinicacids, rosmarinic acid, and cichoric acid can be considered weak acidsand can each exist in at least one of their conjugate acid form,conjugate base form (e.g., in their salt form), and mixed conjugateacid-conjugate base form, wherein a fraction (e.g., mole fraction) ofthe compounds exist in the conjugate acid form and another fractionexist in the conjugate base form. The fraction of conjugate acid form toconjugate base form for the caffeic acid, monocaffeoylquinic acids,dicaffeoylquinic acids rosmarinic acid, and cichoric acid will depend onvarious factors, including the pKa of each compound and the pH of thecomposition.

Examples of salts of caffeic acid, monocaffeoylquinic acids,dicaffeoylquinic acids, rosmarinic acid, and cichoric acid include, butare not limited to, quaternary ammonium, sodium, potassium, lithium,magnesium, and calcium salts of caffeic acid, monocaffeoylquinic acids,and dicaffeoylquinic acids, and the like.

In some aspects, the sensory modifier compound can be enriched for oneor more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinicacids. The term “enriched” refers to an increase in an amount of one ofcaffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acidsrelative to one or more other compounds that are present in the sensorymodifier compound. A sensory modifier compound that is enriched for oneor more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinicacids can modify the sensory attributes of a steviol glycosidecomposition.

In some aspects, a sensory modifier compound enriched for one or moredicaffeoylquinic acids can modify the sensory attributes of a steviolglycoside composition. A sensory modifier compound that is enriched fordicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% ormore, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more,or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or moredicaffeoylquinic acids. In other aspects, a sensory modifier compoundthat is enriched for dicaffeoylquinic acids can comprise 10% or more,15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% ormore, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% ormore, or 90% or more of a combination of one or more of1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid,1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinicacid, and 4,5-dicaffeoylquinic acid, and salts thereof.

The amount of sensory modifier compound in the composition with canvary. Sensory modifier compound can be present in the composition in anyamount desired for the particular use. For example, sensory modifiercompound can be present in the composition at a total concentration fromabout 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. Insome aspects, sensory modifier compound can be present in thecomposition at a total concentration from about 100 ppm to about 2000ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppmto about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm,700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensorymodifier compound can be present in the composition at a totalconcentration of or greater than about 10, 100, 200, 300, 400, 500, 600,700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800,1900, or 2000 ppm. In some aspects, sensory modifier compound can bepresent in the composition at a total concentration from about 100 ppmto about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppmto about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm,or 900 ppm to about 1000 ppm. In some aspects, sensory modifier compoundcan be present in the composition at a total concentration from about100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm toabout 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects,sensory modifier compound can be present in the composition at a totalconcentration from about 400 ppm to about 800 ppm. Unless otherwiseexpressly stated, ppm is on a by weight basis.

In some aspects, the amount of sensory modifier compound effective toincrease sweetness intensity can be determined by panel testing withtrained panelists. For example, sweetness linger can be determined bythe following test: Solutions were prepared by dissolving steviolglycosides and sensory modifier compounds into reverse osmosis water atthe indicated concentrations and/or ratios. Solutions were tested by apanel of at least four individuals that are highly-trained in tastingsteviol glycoside solutions. The highly-trained panelists were trainedagainst a standard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%,11%, 12%, 13%, and 14% sucrose solutions corresponding to 1, 2, 3, 4, 5,6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV. To test each solution, thehighly-trained panelists dispensed approximately 2 mL of each solutioninto their own mouths by transfer pipet, dispersed the solution bymoving their tongues, and recorded an SEV value for each solution basedon comparison to the 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, and 14% sucrose solutions. Between tasting solutions, the panelistswere able to cleanse their palates with water. The panelists also wereable to reference taste ad libitum the standard range of 1%, 2%, 3%, 4%,5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutionsbetween tasting test solutions to ensure accurate correlation of theirrecorded SEV values with the standard sucrose solutions. For sweetnessintensity, the panelists focused on, and only recorded, the sweetnessintensity in SEV that they tasted while disregarding other attributes ofthe solution. At the highest concentrations of steviol glycoside andsensory modifier compound, the panelists found other attributes to behighly noticeable, but recorded the isolated sweetness intensity foreach solution despite these other attributes. Exemplary tests aredescribed below in Example 1.

In some aspects, an amount effective to increase sweetness intensity ofthe steviol glycoside comprises an amount effective to achieve an SEV ofat least 10, wherein SEV is determined by at four least paneliststrained against standard sucrose solutions of 1%, 2%, 3%, 4%, 5%, 6%,7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% by weight concentrationcorresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV,and wherein the panelists determine SEV by comparison to the standardsucrose solutions while reference tasting the standard sucrose solutionsas SEV is determined. In other aspects, an amount effective to increasesweetness intensity of the steviol glycoside comprises an amounteffective to achieve an SEV of at least 11, at least 12, or at least 13.

In some aspects, the amount of sensory modifier compound effective tosweetness linger can be determined by panel testing with trainedpanelists. For example, sweetness linger can be determined by thefollowing test: For other sweetness attributes, the solutions weretested by a panel of at least four individuals that are highly-trainedin tasting steviol glycoside solutions. The highly-trained panelistsused a roundtable methodology to assess each sweetness attribute. Totest each solution, the highly-trained panelists dispensed approximately2 mL of each solution into their own mouths by transfer pipet, dispersedthe solution by moving their tongues, and recorded a value for theparticular sweetness attribute being tested. Between tasting solutions,the panelists were able to cleanse their palates with water. For eachsweetness attribute, the panelist agreed on a descriptive scale withrelative intensities assigned for each sweetness attribute and thenrecorded the values for each sweetness attribute against this. Forexample, this roundtable assessment of sweetness linger assigned a scaleof 0 to 6 with a score of 0 indicating no sweetness linger and a scoreof 6 indicating extreme sweetness linger. Roundtable assessment ofsweetness linger assigned a scale of 0 to 6 with a score of 0 indicatingno sweetness linger and a score of 6 indicating extreme sweetness linger(0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong,6=extreme). Roundtable assessment of rounded assigned a scale of 0 to 3with a score of 0 indicating spikey and a score of 3 indicatingdesirable rounded (0=none, 1=mostly spikey, some rounded, 2=mostlyrounded, some spikey, 3=rounded). Roundtable assessment of mouthfeelassigned a scale of 0 to 2 with a score of 0 indicating water and ascore of 2 indicating syrupy (0=water, 1=sucrosey, 2=syrupy). Roundtableassessment of bitterness assigned a scale of 0 to 6 with a score of 0indicating no bitterness and a score of 6 indicating extreme sweetnesslinger (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong,6=extreme). Roundtable assessment of off tastes assigned a scale of 0 to6 with a score of 0 indicating no bitterness and a score of 6 indicatingextreme off tastes (0=none, 1=trace, 2=slight, 3=moderate, 4=definite,5=strong, 6=extreme). Roundtable assessment of astringency assigned ascale of 0 to 6 with a score of 0 indicating no astringency and a scoreof 6 indicating extreme astringency (0=none, 1=trace, 2=slight,3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment ofbotanical notes assigned a scale of 0 to 5 with a score of 0 indicatingno botanical notes and a score of 5 indicating strong (0=none, 1=trace,2=slight, 3=moderate, 4=definite, 5=strong). Exemplary tests arerecorded below in Example 1.

In some aspects, the amount of sensory modifier compound effect todecrease sweetness linger can be the amount effective to decreasesweetness linger comprises an amount effective to reduce a sweet lingerscore by at least 1 unit, wherein a sweetness linger score is determinedby at least four panelists trained in tasting steviol glycosidesolutions using a roundtable methodology using a scale of 0 to 6 with ascore of 0 indicating no sweetness linger and a score of 6 indicatingextreme sweetness linger. In other aspects, the amount effective todecrease sweetness linger comprises an amount effective to reduce asweet linger score by at least 1 unit, 2 units, 3 units, 4 units, 5units, or 6 units. In other aspects, the amount effective to decreasesweetness linger comprises an amount effective to reduce a sweet lingerscore to below 5, 4, 3, 2, or 1 unit(s). In some aspects, the amounteffective to decrease sweetness linger comprises an amount effective toreduce a sweet linger score to zero.

The amount of an individual sensory modifier compound species in thecomposition can vary. For example, an individual sensory modifiercompound species can be present in the composition at a concentrationfrom about 1 ppm to about 1000 ppm or from about 1 ppm to about 2000ppm. In some aspects, an individual sensory modifier compound speciescan be present in the composition at a concentration from about 100 ppmto about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppmto about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm,900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. Unlessotherwise expressly stated, ppm is on a by weight basis.

The amount of an individual sensory modifier compound species in thecomposition can vary. For example, monocaffeoylquinic acid can bepresent in the composition at a concentration from about 1 ppm to about1000 ppm. In some aspects, monocaffeoylquinic acid can be present in thecomposition at a concentration from about 100 ppm to about 1000 ppm,about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm toabout 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm,700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about1000 ppm. In some aspects, monocaffeoylquinic acid can be present in thesteviol glycoside composition at a concentration of or greater thanabout 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm.In some aspects, monocaffeoylquinic acid can be present in thecomposition at a concentration from about 100 ppm to about 800 ppm,about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm toabout 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid canbe present in the composition at a concentration from about 400 ppm toabout 800 ppm.

The amount of an individual sensory modifier compound species in thecomposition can vary. For example, dicaffeoylquinic acid can be presentin the composition at a concentration from about 1 ppm to about 1000ppm. In some aspects, dicaffeoylquinic acid can be present in thecomposition at a concentration from about 100 ppm to about 1000 ppm,about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm toabout 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm,700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about1000 ppm. In some aspects, dicaffeoylquinic acid can be present in thesteviol glycoside composition at a concentration of or greater thanabout 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm.In some aspects, dicaffeoylquinic acid can be present in the compositionat a concentration from about 100 ppm to about 800 ppm, about 200 ppm toabout 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800ppm. In some aspects, dicaffeoylquinic acid can be present in thecomposition at a concentration from about 400 ppm to about 800 ppm.

The amount of an individual sensory modifier compound species in thecomposition can vary. For example, rosmarinic acid can be present in thecomposition at a concentration from about 1 ppm to about 1000 ppm. Insome aspects, rosmarinic acid can be present in the composition at aconcentration from about 100 ppm to about 1000 ppm, about 200 ppm toabout 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm,500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In someaspects, rosmarinic acid can be present in the steviol glycosidecomposition at a concentration of or greater than about 10, 50, 100,200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects,rosmarinic acid can be present in the composition at a concentrationfrom about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In someaspects, rosmarinic acid can be present in the composition at aconcentration from about 400 ppm to about 800 ppm.

The amount of an individual sensory modifier compound species in thecomposition can vary. For example, cichoric acid can be present in thecomposition at a concentration from about 1 ppm to about 1000 ppm. Insome aspects, cichoric acid can be present in the composition at aconcentration from about 100 ppm to about 1000 ppm, about 200 ppm toabout 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm,500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In someaspects, cichoric acid can be present in the steviol glycosidecomposition at a concentration of or greater than about 10, 50, 100,200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects,cichoric acid can be present in the composition at a concentration fromabout 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppmto about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm,600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects,cichoric acid can be present in the composition at a concentration fromabout 400 ppm to about 800 ppm.

In some aspects, the sensory modifier compound may be isolated frombotanical sources. Various botanical sources comprise sensory modifiercompounds and sensory modifier compounds can be isolated from thesebotanical sources. Some examples of botanical sources from which sensorymodifier compounds can be isolated include eucommoia ulmoides,honeysuckle, nicotiana benthamiana, artichoke, stevia rebaudiana,monkfruit, coffee, coffee beans, green coffee beans, tea, white tea,yellow tea, green tea, oolong tea, black tea, red tea, post-fermentedtea, bamboo, heather, sunflower, blueberries, cranberries, bilberries,grouseberries, whortleberry, lingonberry, cowberry, huckleberry, grapes,chicory, eastern purple coneflower, echinacea, Easternpellitory-of-the-wall, Upright pellitory, Lichwort, Greater celandine,Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stingingnettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato, Cherrytomato, Bitter apple, Thorn apple, Sweet potato, apple, Peach,Nectarine, Cherry, Sour cherry, Wild cherry, Apricot, Almond, Plum,Prune, Holly, Yerba mate, Mate, Guayusa, Yaupon Holly, Kuding, Guarana,Cocoa, Cocoa bean, Cacao, Cacao bean, Kola nut, Kola tree, Cola nut,Cola tree, Ostrich fern, Oriental ostrich fern, Fiddlehead fern,Shuttlecock fern, Oriental ostrich fern, Asian royal fern, Royal fern,Bracken, Brake, Common bracken, Eagle fern, Eastern brakenfern, Clove,Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Greatbasil, Saint-Joseph's-wort, Thyme, Sage, Garden sage, Common sage,Culinary sage, Rosemary, Oregano, Wild marjoram, Marjoram, Sweetmarjoram, Knotted marjoram, Pot marjoram, Dill, Anise, Star anise,Fennel, Florence fennel, Tarragon, Estragon, Mugwort, Licorice,Liquorice, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice,Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens,Brussels sprouts, Kohlrabi, Winter's bark, Elderflower, Assa-Peixe,Greater burdock, Valerian, and Chamomile.

Some botanical sources may produce sensory modifier compounds that areenriched for one or more of caffeic acid, monocaffeoylquinic acids, anddicaffeoylquinic acids. For example, sensory modifier compounds isolatedfrom yerba mate plant (Ilex paraguariensis) are enriched formonocaffeoylquinic and dicaffeoylquinic acids. In other aspects, sensorymodifier compounds isolated from yerba mate plant that are enriched fordicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% ormore, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more,or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or moreof a combination of one or more of 1,3-dicaffeoylquinic acid,1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid,3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and4,5-dicaffeoylquinic acid, and salts thereof. For example, sensorymodifier compounds isolated from other botanical sources can be enrichedfor dicaffeoylquinic acids. In other aspects, sensory modifier compoundsisolated from other botanical sources that are enriched fordicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% ormore, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more,or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or moreof a combination of one or more of 1,3-dicaffeoylquinic acid,1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid,3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and4,5-dicaffeoylquinic acid, and salts thereof.

In some aspects, the sensory modifier compound can be a blend of sensorymodifier compound isolated from more than one botanical source.

In some aspects, the composition having steviol glycoside and sensorymodifier compound does not include certain compound above a certaincutoff wt %. For example, the composition can comprise less than 0.3%(wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lacticacid, succinate, succinic acid, malate, or malic acid; or less than0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate,tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or lessthan about 0.05% (wt) of chlorophyll.

In some aspects, the composition having the steviol glycoside andsensory modifier compound, also contain one or more additionalnon-steviol glycoside sweetener compound(s). The non-steviol glycosidesweetener compounds can be any type of sweetener, for example, asweetener obtained from a plant or plant product, or a physically orchemically modified sweetener obtained from a plant, or a syntheticsweetener.

For example, exemplary non-steviol glycoside sweeteners include sucrose,fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol,xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g.,a-cyclodextrin, O-cyclodextrin, and γ-cyclodextrin), ribulose, threose,arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose,maltose, invert sugar, isotrehalose, neotrehalose, palatinose orisomaltulose, erythrose, deoxyribose, gulose, idose, talose,erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine,mannosamine, fucose, fuculose, glucuronic acid, gluconic acid,glucono-lactone, abequose, galactosamine, xylo-oligosaccharides(xylotriose, xylobiose and the like), gentio-oligoscaccharides(gentiobiose, gentiotriose, gentiotetraose and the like),galacto-oligosaccharides, sorbose, ketotriose (dehydroxyacetone),aldotriose (glyceraldehyde), nigero-oligosaccharides,fructooligosaccharides (kestose, nystose and the like), maltotetraose,maltotriol, tetrasaccharides, mannan-oligosaccharides,malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose,maltohexaose, maltoheptaose and the like), dextrins, lactulose,melibiose, raffinose, rhamnose, ribose, sucralose, isomerized liquidsugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g.,HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides,glucose syrup and combinations thereof. D- or L-configurations can beused when applicable.

The steviol glycoside and carbohydrate sweetener may be present in anyweight ratio, such as, for example, from about 1:14,000 to about 100:1,such as, for example, about 1:100. Carbohydrates are present in thesweetener composition in an amount effective to provide a concentrationfrom about 100 ppm to about 140,000 ppm when present in a sweetenedcomposition, such as, for example, a beverage.

In other aspects, the sweetener composition including the steviolglycoside and sensory modifier compound, additionally include one ormore synthetic sweeteners. In one embodiment, a synthetic has asweetness potency greater than sucrose, fructose, and/or glucose, yethas less calories than sucrose, fructose, and/or glucose. Exemplarysynthetic non-steviol glycoside sweeteners include sucralose, potassiumacesulfame, acesulfame acid and salts thereof, aspartame, alitame,saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate,cyclamic acid and salts thereof, neotame, advantame, glucosylatedsteviol glycosides (GSGs) and combinations thereof. In aspects where thesweetener composition includes the steviol glycosides and syntheticsweetener, the synthetic sweetener can be present in an amount effectiveto provide a concentration from about 0.3 ppm to about 3,500 ppm whenpresent in a sweetened composition, such as, for example, a beverage.

The sweetener compositions can be customized to provide a desiredcalorie content. For example, sweetener compositions can be“full-calorie”, such that they impart the desired sweetness when addedto a sweetenable composition (such as, for example, a beverage) and haveabout 140 calories per 8 oz serving. Alternatively, sweetenercompositions can be “mid-calorie”, such that they impart the desiredsweetness when added to a sweetenable composition (such as, for example,as beverage) and have less than about 60 calories per 8 oz serving. Inother aspects, sweetener compositions can be “low-calorie”, such thatthey impart the desired sweetness when added to a sweetenablecomposition (such as, for example, as beverage) and have less than 40calories per 8 oz serving. In still other aspects, the sweetenercompositions can be “zero-calorie,” such that they impart the desiredsweetness when added to a sweetenable composition (such as, for example,a beverage) and have less than 5 calories per 8 oz. serving. Non-caloriecompositions are “non-nutritive.” In some aspects, low caloriecompositions can also be referred to as “non-nutritive.”

The weight ratio of the total amount of sweetener compositions used tosweeten a sweetened composition can vary over a wide range. In manyaspects, this weight ratio is in the range from 1:10,000 to 10:1.

In addition to the steviol glycoside and sensory modifier compound, thesweetener compositions can optionally include a liquid carrier, bindermatrix, additional additives, and/or the like. In some aspects, thesweetener composition contains additives including, but not limited to,carbohydrates, polyols, amino acids and their corresponding salts,poly-amino acids and their corresponding salts, sugar acids and theircorresponding salts, nucleotides, organic acids, inorganic acids,organic salts including organic acid salts and organic base salts,inorganic salts, bitter compounds, flavorants and flavoring ingredients,astringent compounds, proteins or protein hydrolysates, surfactants,emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids,alcohols, polymers and combinations thereof. In some aspects, theadditives act to improve the temporal and flavor profile of thesweetener to provide a sweetener composition with a favorable taste,such as a taste similar to sucrose.

In one embodiment, the composition with steviol glycoside and sensorymodifier compound contain one or more polyols. The term “polyol”, asused herein, refers to a molecule that contains more than one hydroxylgroup. In some aspects, a polyol may be a diol, triol, or a tetraolwhich contains 2, 3, and 4 hydroxyl groups respectively. A polyol alsomay contain more than 4 hydroxyl groups, such as a pentaol, hexaol,heptaol, or the like, which contain 5, 6, 7, or even more hydroxylgroups, respectively. Additionally, a polyol also may be a sugaralcohol, polyhydric alcohol, polymer comprising OH functionality, orpolyalcohol which is a reduced form of a carbohydrate, wherein acarbonyl group (aldehyde or ketone, reducing sugar) has been reduced toa primary or secondary hydroxyl group.

Exemplary polyols include erythritol, maltitol, mannitol, sorbitol,lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin),threitol, galactitol, palatinose, reduced isomalto-oligosaccharides,reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reducedmaltose syrup, reduced glucose syrup, and sugar alcohols or any othercarbohydrates capable of being reduced which do not adversely affect thetaste of the sweetener composition.

Exemplary amounts of polyol provide a concentration in the range ofabout 100 ppm to about 250,000 ppm when present in a sweetenedcomposition, more specifically about 400 ppm to about 80,000 ppm, orabout 5,000 ppm to about 40,000 ppm, based on the total weight of thesweetened composition.

Exemplary amino acid additives include any compound comprising at leastone amino functionality and at least one acid functionality. Examplesinclude, but are not limited to, aspartic acid, arginine, glycine,glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine,valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline,isoleucine, asparagine, serine, lysine, histidine, ornithine,methionine, carnitine, aminobutyric acid (α-, β-, and/or δ-isomers),glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their saltforms such as sodium or potassium salts or acid salts.

Exemplary amounts of amino acid provide a concentration in the range ofabout 10 ppm to about 50,000 ppm, or more specifically about 1,000 ppmto about 10,000 ppm, about 2,500 ppm to about 5,000 ppm, or about 250ppm to about 7,500 ppm, based on the total weight of the sweetenedcomposition.

Exemplary sugar acid additives include, but are not limited to, aldonic,uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric,galacturonic, and salts thereof (e.g., sodium, potassium, calcium,magnesium salts or other physiologically acceptable salts), andcombinations thereof.

Exemplary nucleotide additives include, but are not limited to, inosinemonophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosinemonophosphate (“AMP”), cytosine monophosphate (CMP), uracilmonophosphate (UMP), inosine diphosphate, guanosine diphosphate,adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosinetriphosphate, guanosine triphosphate, adenosine triphosphate, cytosinetriphosphate, uracil triphosphate, alkali or alkaline earth metal saltsthereof, and combinations thereof. The nucleotides described herein alsomay comprise nucleotide-related additives, such as nucleosides ornucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).In some aspects, additives can include taurine. In some aspects, anucleotide can be present in the sweetener composition to provide aconcentration in the range of about 5 ppm to about 1,000 ppm based onthe total weight of the sweetened composition.

Exemplary inorganic acid additives include, but are not limited to,phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloricacid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, andalkali or alkaline earth metal salts thereof (e.g., inositolhexaphosphate Mg/Ca).

Exemplary bitter compound additives include, but are not limited to,caffeine, quinine, urea, bitter orange oil, naringin, quassia, Bvitamins, and salts thereof.

Exemplary flavorant and flavoring ingredient additives, but are notlimited to, vanillin, vanilla extract, mango extract, cinnamon, citrus,coconut, ginger, viridiflorol, almond, menthol (including mentholwithout mint), grape skin extract, and grape seed extract. In someaspects, a flavorant is present in the sweetener composition in anamount effective to provide a concentration from about 0.1 ppm to about4,000 ppm when present in a sweetened composition, such as, for example,a beverage, based on the total weight of the sweetened composition.

Exemplary polymer additives include, chitosan, pectin, pectic, pectinic,polyuronic, polygalacturonic acid, starch, food hydrocolloid or crudeextracts thereof (e.g., gum acacia Senegal (Fibergum™), gum acaciaseyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine orpoly-L-e-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine orpoly-L-e-ornithine), polypropylene glycol, polyethylene glycol,poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid,polyglutamic acid, polyethylene imine, alginic acid, sodium alginate,propylene glycol alginate, and sodium polyethyleneglycolalginate, sodiumhexametaphosphate and its salts, and other cationic polymers and anionicpolymers. In some aspects, a polymer additive is present in thesweetener composition in an amount effective to provide a concentrationfrom about 30 ppm to about 2,000 ppm when present in a sweetenedcomposition, such as, for example, a beverage, based on the total weightof the sweetened composition.

Exemplary protein or protein hydrolysate additives include, but are notlimited to, bovine serum albumin (BSA), whey protein, milk protein,soluble rice protein, soy protein, pea protein, corn protein, proteinisolates, protein hydrolysates, reaction products of proteinhydrolysates, glycoproteins, and/or proteoglycans containing aminoacids, collagen (e.g., gelatin), partially hydrolyzed collagen (e.g.,hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcinecollagen hydrolysate). In some aspects, a protein hydrosylate is presentin the sweetener composition in an amount effective to provide aconcentration from about 200 ppm to about 50,000 ppm when present in asweetened composition, such as, for example, a beverage, based on thetotal weight of the sweetened composition.

Exemplary surfactant additives include, but are not limited to,polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate,dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecylsulfate, cetylpyridinium chloride (hexadecylpyridinium chloride),hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, cholinechloride, sodium glycocholate, sodium taurodeoxycholate, lauricarginate, sodium stearoyl lactylate, sodium taurocholate, lecithins,sucrose oleate esters, sucrose stearate esters, sucrose palmitateesters, sucrose laurate esters, and other emulsifiers, and the like. Insome aspects, a surfactant additive is present in the sweetenercomposition in an amount effective to provide a concentration from about30 ppm to about 2,000 ppm when present in a sweetened composition, suchas, for example, a beverage, based on the total weight of the sweetenedcomposition.

Exemplary flavonoid additives are classified as flavonols, flavones,flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limitingexamples of flavonoid additives include, but are not limited to,catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols,rutins (e.g., enzyme modified rutin Sanmelin™ AO (San-fi Gen F.F.I.,Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidindihydrochalcone, and the like. In some aspects, a flavonoid additive ispresent in the sweetener composition in an amount effective to provide aconcentration from about 0.1 ppm to about 1,000 ppm when present insweetened composition, such as, for example, a beverage, based on thetotal weight of the sweetened composition.

Exemplary alcohol additives include, but are not limited to, ethanol. Insome aspects, an alcohol additive is present in the sweetenercomposition in an amount effective to provide a concentration from about625 ppm to about 10,000 ppm when present in a sweetened composition,such as, for example, a beverage, based on the total weight of thesweetened composition.

The sweetener composition comprising steviol glycoside and sensorymodifier compound can also contain one or more functional ingredients,which provide a real or perceived heath benefit to the composition.Functional ingredients include, but are not limited to, saponins,antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine,minerals, preservatives, hydration agents, probiotics, prebiotics,weight management agents, osteoporosis management agents,phytoestrogens, long chain primary aliphatic saturated alcohols,phytosterols and combinations thereof.

Saponins are glycosidic plant products comprising an aglycone ringstructure and one or more sugar moieties. The combination of thenonpolar aglycone and the water soluble sugar moiety gives saponinssurfactant properties, which allow them to form a foam when shaken in anaqueous solution.

As used herein “antioxidant” refers to any substance which inhibits,suppresses, or reduces oxidative damage to cells and biomolecules.Without being bound by theory, it is believed that antioxidants inhibit,suppress, or reduce oxidative damage to cells or biomolecules bystabilizing free radicals before they can cause harmful reactions. Assuch, antioxidants may prevent or postpone the onset of somedegenerative diseases.

Examples of suitable antioxidants include, but are not limited to,vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoidterpenoids, non-carotenoid terpenoids, flavonoids, flavonoidpolyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols,polyphenols, esters of phenols, esters of polyphenols, nonflavonoidphenolics, isothiocyanates, and combinations thereof. In some aspects,the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineralselenium, manganese, melatonin, a-carotene, β-carotene, lycopene,lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin,catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol,hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone,gutamine, oxalic acid, tocopherol-derived compounds, butylatedhydroxyanisole (BHA), butylated hydroxytoluene (BHT),ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, aceticacid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin,astaxanthin, canthaxantin, saponins, limonoids, kaempfedrol, myricetin,isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin,tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g.,anthocyanidins), gallocatechins, epicatechin and its gallate forms,epigallocatechin and its gallate forms (ECGC) theaflavin and its gallateforms, thearubigins, isoflavone phytoestrogens, genistein, daidzein,glycitein, anythocyanins, cyaniding, delphinidin, malvidin,pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylicacid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulicacid), chlorogenic acid, monocaffeoylquinic acids, cynarin,dicaffeoylquinic acids, chicoric acid, gallotannins, ellagitannins,anthoxanthins, betacyanins and other plant pigments, silymarin, citricacid, lignan, antinutrients, bilirubin, uric acid, R-a-lipoic acid,N-acetylcysteine, emblicanin, apple extract, apple skin extract(applephenon), rooibos extract red, rooibos extract, green, hawthornberry extract, red raspberry extract, green coffee antioxidant (GCA),aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hopsextract, mangosteen extract, mangosteen hull extract, cranberry extract,pomegranate extract, pomegranate hull extract, pomegranate seed extract,hawthorn berry extract, pomella pomegranate extract, cinnamon barkextract, grape skin extract, bilberry extract, pine bark extract,pycnogenol, elderberry extract, mulberry root extract, wolf erry (gogi)extract, blackberry extract, blueberry extract, blueberry leaf extract,raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green teaextract, and phytic acid, or combinations thereof. In alternate aspects,the antioxidant is a synthetic antioxidant such as butylatedhydroxytolune or butylated hydroxyanisole, for example. Other sources ofsuitable antioxidants include, but are not limited to, fruits,vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats fromlivestock, yeast, whole grains, or cereal grains.

Particular antioxidants belong to the class of phytonutrients calledpolyphenols (also known as “polyphenolics”), which are a group ofchemical substances found in plants, characterized by the presence ofmore than one phenol group per molecule. A variety of health benefitsmay be derived from polyphenols, including prevention of cancer, heartdisease, and chronic inflammatory disease and improved mental strengthand physical strength, for example. Suitable polyphenols include but arenot limited to catechins, proanthocyanidins, procyanidins, anthocyanins,quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin,ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid,other similar materials, and combinations thereof.

Numerous polymeric carbohydrates having significantly differentstructures in both composition and linkages fall within the definitionof dietary fiber. Such compounds are well known to those skilled in theart, non-limiting examples of which include non-starch polysaccharides,lignin, cellulose, methylcellulose, the hemicelluloses, β-glucans,pectins, gums, mucilage, waxes, inulins, oligosaccharides,fructooligosaccharides, cyclodextrins, chitins, and combinationsthereof.

As used herein, “fatty acid” refers to any straight chain monocarboxylicacid and includes saturated fatty acids, unsaturated fatty acids, longchain fatty acids, medium chain fatty acids, short chain fatty acids,fatty acid precursors (including omega-9 fatty acid precursors), andesterified fatty acids. As used herein, “long chain polyunsaturatedfatty acid” refers to any polyunsaturated carboxylic acid or organicacid with a long aliphatic tail. As used herein, “omega-3 fatty acid”refers to any polyunsaturated fatty acid having a first double bond asthe third carbon-carbon bond from the terminal methyl end of its carbonchain. In particular aspects, the omega-3 fatty acid may comprise a longchain omega-3 fatty acid. As used herein, “omega-6 fatty acid” anypolyunsaturated fatty acid having a first double bond as the sixthcarbon-carbon bond from the terminal methyl end of its carbon chain.

As used herein, the at least one vitamin may be single vitamin or aplurality of vitamins as a functional ingredient for the sweetener andsweetened compositions provided herein. Generally, according toparticular aspects, the at least one vitamin is present in the sweetenercomposition or sweetened composition in an amount sufficient to promotehealth and wellness.

Vitamins are organic compounds that the human body needs in smallquantities for normal functioning. The body uses vitamins withoutbreaking them down, unlike other nutrients such as carbohydrates andproteins. To date, thirteen vitamins have been recognized, and one ormore can be used in the functional sweetener and sweetened compositionsherein. Suitable vitamins include, vitamin A, vitamin D, vitamin E,vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6,vitamin B7, vitamin B9, vitamin B 12, and vitamin C Many of vitaminsalso have alternative chemical names, non-limiting examples of which areprovided below.

In certain aspects, the functional ingredient comprises glucosamine orchondroitin sulfate. Glucosamine, also called chitosamine, is an aminosugar that is believed to be an important precursor in the biochemicalsynthesis of glycosylated proteins and lipids. D-glucosamine occurs inthe cartilage in the form of glucosamine-6-phosphate, which issynthesized from fructose-6-phosphate and glutamine. However,glucosamine also is available in other forms, non-limiting examples ofwhich include glucosamine hydrochloride, glucosamine sulfate,N-acetyl-glucosamine, or any other salt forms or combinations thereof.

In certain aspects, the functional ingredient comprises at least onemineral. Minerals comprise inorganic chemical elements required byliving organisms. Minerals are comprised of a broad range ofcompositions (e.g., elements, simple salts, and complex silicates) andalso vary broadly in crystalline structure. They may naturally occur infoods and beverages, may be added as a supplement, or may be consumed oradministered separately from foods or beverages. In particular aspectsof this disclosure, the mineral is chosen from bulk minerals, traceminerals or combinations thereof. Non-limiting examples of bulk mineralsinclude calcium, chlorine, magnesium, phosphorous, potassium, sodium,and sulfur. Non-limiting examples of trace minerals include chromium,cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc,and iodine. Although iodine generally is classified as a trace mineral,it is required in larger quantities than other trace minerals and oftenis categorized as a bulk mineral.

In certain aspects, the functional ingredient comprises at least onepreservative. In particular aspects of this disclosure, the preservativeis chosen from antimicrobials, antioxidants, antienzymatics orcombinations thereof. Non-limiting examples of antimicrobials includesulfites, propionates, benzoates, sorbates, nitrates, nitrites,bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC),ethanol, and ozone.

In certain aspects, the functional ingredient is at least one hydrationagent. Hydration products help the body to replace fluids that are lostthrough excretion. In a particular embodiment, the hydration product isa composition that helps the body replace fluids that are lost duringexercise. Accordingly, in a particular embodiment, the hydration productis an electrolyte, non-limiting examples of which include sodium,potassium, calcium, magnesium, chloride, phosphate, bicarbonate, andcombinations thereof. In particular aspects of this disclosure, thehydration product is a carbohydrate to supplement energy stores burnedby muscles. In another particular embodiment, the hydration agent is atleast one flavanol that provides cellular rehydration. Flavanols are aclass of substances present in plants, and generally comprise a2-phenylbenzopyrone molecular skeleton attached to one or more chemicalmoieties. In a particular embodiment, the hydration agent comprises aglycerol solution to enhance exercise endurance. The ingestion of aglycerol containing solution has been shown to provide beneficialphysiological effects, such as expanded blood volume, lower heart rate,and lower rectal temperature.

In certain aspects, the functional ingredient comprises at least oneprobiotic, prebiotic and combination thereof. Probiotics comprisemicroorganisms that benefit health when consumed in an effective amount.Desirably, probiotics beneficially affect the human body'sgastrointestinal microflora and impart health benefits apart fromnutrition. Probiotics may include, without limitation, bacteria, yeasts,and fungi. Examples of probiotics include, but are not limited to,bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, orcombinations thereof, that confer beneficial effects to humans.Prebiotics are compositions that promote the growth of beneficialbacteria in the intestines.

In certain aspects, the functional ingredient is at least one weightmanagement agent. As used herein, “a weight management agent” includesan appetite suppressant and/or a thermogenesis agent. As used herein,the phrases “appetite suppressant”, “appetite satiation compositions”,“satiety agents”, and “satiety ingredients” are synonymous. The phrase“appetite suppressant” describes macronutrients, herbal extracts,exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, andcombinations thereof, that when delivered in an effective amount,suppress, inhibit, reduce, or otherwise curtail a person's appetite. Thephrase “thermogenesis agent” describes macronutrients, herbal extracts,exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, andcombinations thereof, that when delivered in an effective amount,activate or otherwise enhance a person's thermogenesis or metabolism.

In certain aspects, the functional ingredient is at least oneosteoporosis management agent. In certain aspects, the osteoporosismanagement agent is at least one calcium source. According to aparticular embodiment, the calcium source is any compound containingcalcium, including salt complexes, solubilized species, and other formsof calcium. According to a particular embodiment, the osteoporosismanagement agent is a magnesium source. The magnesium source is anycompound containing magnesium, including salt complexes, solubilizedspecies, and other forms of magnesium. In other aspects, theosteoporosis agent is chosen from vitamins D, C, K, their precursorsand/or beta-carotene and combinations thereof.

In certain aspects, the functional ingredient is at least onephytoestrogen. In one embodiment, a sweetener composition comprises atleast one phytoestrogen. As used herein, “phytoestrogen” refers to anysubstance which, when introduced into a body causes an estrogen-likeeffect of any degree. Examples of suitable phytoestrogens include, butare not limited to, isoflavones, stilbenes, lignans, resorcyclic acidlactones, coumestans, coumestrol, equol, and combinations thereof.

Isoflavones belong to the group of phytonutrients called polyphenols. Ingeneral, polyphenols (also known as “polyphenolics”), are a group ofchemical substances found in plants, characterized by the presence ofmore than one phenol group per molecule. Suitable phytoestrogenisoflavones include but are not limited to genistein, daidzein,glycitein, biochanin A, formononetin, their respective glycosides andglycoside conjugates, matairesinol, secoisolariciresinol, enterolactone,enterodiol, textured vegetable protein, and combinations thereof.

In certain aspects, the functional ingredient is at least one long chainprimary aliphatic saturated alcohol. Non-limiting examples of particularlong-chain primary aliphatic saturated alcohols for use in particularaspects include but are not limited to the 8 carbon atom 1-octanol, the9 carbon 1-nonanol, the 10 carbon atom 1-decanol, the 12 carbon atom1-dodecanol, the 14 carbon atom 1-tetradecanol, the 16 carbon atom1-hexadecanol, the 18 carbon atom 1-octadecanol, the 20 carbon atom1-eicosanol, the 22 carbon 1-docosanol, the 24 carbon 1-tetracosanol,the 26 carbon 1-hexacosanol, the 27 carbon 1-heptacosanol, the 28 carbon1-octanosol, the 29 carbon 1-nonacosanol, the 30 carbon 1-triacontanol,the 32 carbon 1-dotriacontanol, and the 34 carbon 1-tetracontanol.

In certain aspects, the functional ingredient is at least onephytosterol, phytostanol or combination thereof. As used herein, thephrases “stanol”, “plant stanol” and “phytostanol” are synonymous.Sterols are a subgroup of steroids with a hydroxyl group at C-3.Generally, phytosterols have a double bond within the steroid nucleus,like cholesterol; however, phytosterols also may comprise a substitutedsidechain (R) at C-24, such as an ethyl or methyl group, or anadditional double bond. The structures of phytosterols are well known tothose of skill in the art. Phytosterols well known to those or ordinaryskill in the art include 4-desmethylsterols (e.g., β-sitosterol,campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, andΔ5-avenasterol), 4-monomethyl sterols, and 4,4-dimethyl sterols(triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, andcyclobranol). Examples of phytostanols include β-sitostanol,campestanol, cycloartanol, and saturated forms of other triterpenealcohols.

Generally, the amount of functional ingredient in the sweetenercomposition or sweetened composition varies widely depending on theparticular sweetener composition or sweetened composition and thedesired functional ingredient. Those of ordinary skill in the art willreadily ascertain the appropriate amount of functional ingredient foreach sweetener composition or sweetened composition.

Steviol glycosides having one or more sensory modifier compounds can beincorporated in any known edible material (referred to herein as a“sweetenable composition”) or other composition intended to be ingestedand/or contacted with the mouth of a human or animal, such as, forexample, pharmaceutical compositions, edible gel mixes and compositions,dental and oral hygiene compositions, foodstuffs (confections,condiments, chewing gum, cereal compositions, baked goods, baking goods,cooking adjuvants, dairy products, and tabletop sweetener compositions),beverages, and other beverage products (e.g., beverage mixes, beverageconcentrates, etc.).

In one embodiment, a sweetened composition is derived from ingredientscomprising a sweetenable composition and a composition having steviolglycosides and sensory modifier compound. In another embodiment, thesweetened composition is derived from ingredients comprising a sweetenercomposition comprising steviol glycosides and sensory modifier compound.The sweetened compositions can optionally include one or more additives,liquid carriers, binders, sweeteners, functional ingredients, otheradjuvants, and combinations thereof.

In one embodiment, a pharmaceutical composition contains apharmaceutically active substance (including prodrug forms thereof) andsteviol glycosides and sensory modifier compound. In another embodiment,a pharmaceutical composition contains a pharmaceutically activesubstance and a sweetener composition comprising steviol glycosides,including sensory modifier compound. The steviol glycoside sweetenercomposition can be present as an excipient material in thepharmaceutical composition, which can mask a bitter or otherwiseundesirable taste of a pharmaceutically active substance or anotherexcipient material. The pharmaceutical composition may be in the form ofa tablet, a capsule, a liquid, an aerosol, a powder, an effervescenttablet or powder, a syrup, an emulsion, a suspension, a solution, or anyother form for providing the pharmaceutical composition to a patient. Inparticular aspects, the pharmaceutical composition may be in a form fororal administration, buccal administration, sublingual administration,or any other route of administration as known in the art.

As referred to herein, “pharmaceutically active substance” means anydrug, drug formulation, medication, prophylactic agent, therapeuticagent, or other substance having biological activity. Pharmaceuticallyactive substances also include prodrug forms of these. As referred toherein, “excipient material” refers to any other ingredient used in apharmaceutically active composition used in combination withpharmaceutically active substance(s) that are present (includingprodrugs thereof. Excipients included but are not limited to inactivesubstances used as a vehicle for an active ingredient, such as anymaterial to facilitate handling, stability, dispersibility, wettability,and/or release kinetics of a pharmaceutically active substance.

Suitable pharmaceutically active substances include, but are not limitedto, medications for the gastrointestinal tract or digestive system, forthe cardiovascular system, for the central nervous system, for pain orconsciousness, for musculo-skeletal disorders, for the eye, for the ear,nose and oropharynx, for the respiratory system, for endocrine problems,for the reproductive system or urinary system, for contraception, forobstetrics and gynecology, for the skin, for infections andinfestations, for immunology, for allergic disorders, for nutrition, forneoplastic disorders, for diagnostics, for euthanasia, or otherbiological functions or disorders.

Examples of suitable pharmaceutically active substances include, but arenot limited to, antacids, reflux suppressants, antiflatulents,antidopaminergics, proton pump inhibitors, cytoprotectants,prostaglandin analogues, laxatives, antispasmodics, antidiarrhoeals,bile acid sequestrants, opioids, beta-receptor blockers, calcium channelblockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates,antianginals, vasoconstrictors, vasodilators, peripheral activators, ACEinhibitors, angiotensin receptor blockers, alpha blockers,anticoagulants, heparin, antiplatelet drugs, fibrinolytics,anti-hemophilic factors, haemostatic drugs, hypolipidaemic agents,statins, hynoptics, anaesthetics, antipsychotics, antidepressants,anti-emetics, anticonvulsants, antiepileptics, anxiolytics,barbiturates, movement disorder drugs, stimulants, benzodiazepines,cyclopyrrolones, dopamine antagonists, antihistamines, cholinergics,anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants,antibiotics, aminoglycosides, anti-virals, anti-fungals,anti-inflammatories, anti-gluacoma drugs, sympathomimetics, steroids,ceruminolytics, bronchodilators, NSAIDS, antitussive, mucolytics,decongestants, corticosteroids, androgens, antiandrogens, gonadotropins,growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin,diphosponates, vasopressin analogues, alkalizing agents, quinolones,anticholinesterase, sildenafil, oral contraceptives, Hormone ReplacementTherapies, bone regulators, follicle stimulating hormones, luteinizingshormones, gamolenic acid, progestogen, dopamine agonist, oestrogen,prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol,antileprotics, antituberculous drugs, antimalarials, anthelmintics,antiprotozoal, antiserums, vaccines, interferons, tonics, vitamins,cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatininhibitors, or similar type substances, or combinations thereof. Suchcomponents generally are recognized as safe (GRAS) and/or are U.S. Foodand Drug Administration (FDA)-approved.

The pharmaceutical composition also may comprise other pharmaceuticallyacceptable excipient materials in addition to a sweetener compositioncomprising steviol glycosides and one or more steviol glycosidesolubility enhancers. Examples of other suitable excipient materialsinclude, but are not limited to, other sweetening compounds,antiadherents, binders (e.g., microcrystalline cellulose, gumtragacanth, or gelatin), liquid carriers, coatings, disintegrants,fillers, diluents, softeners, emulsifiers, flavoring agents, coloringagents, adjuvants, lubricants, functional agents (e.g., nutrients),viscosity modifiers, bulking agents, glidiants (e.g., colloidal silicondioxide) surface active agents, osmotic agents, diluents, or any othernon-active ingredient, or combinations thereof. For example, thepharmaceutical compositions of the present disclosure may includeexcipient materials selected from the group consisting of calciumcarbonate, coloring agents, whiteners, preservatives, and flavors,triacetin, magnesium stearate, sterotes, natural or artificial flavors,essential oils, plant extracts, fruit essences, gelatins, orcombinations thereof.

In one embodiment, an edible gel or edible gel mix comprises a sweetenercomposition comprising steviol glycosides and sensory modifier compound.The edible gel or edible gel mixes can optionally include additives,functional ingredients or combinations thereof. One or more sensorymodifier compounds, e.g., a mixture of sensory modifier compounds, maybe combined with one or more steviol glycosides, such as Reb D or Reb M,so as to constitute a sweetener composition of the present disclosure.However, in many aspects, a sweetener composition comprises one or moresensory modifier compounds, or a mixture thereof, with one or moresteviol glycosides, such as Reb D or Reb M and one or more otheringredient(s) that is not a steviol glycoside.

Edible gels are gels that can be eaten by a human or animal. Gels oftenappear to be solid, jelly-like materials. Non-limiting examples ofedible gel compositions for use in particular aspects include geldesserts, puddings, jellies, pastes, trifles, aspics, marshmallows,gummy candies, or the like. Edible gel mixes generally are powdered orgranular solids to which a fluid may be added to form an edible gelcomposition. Because edible gel products found in the marketplacetypically are sweetened with sucrose, it is desirable to sweeten ediblegels with an alternative sweetener in order provide a low-calorie ornon-calorie alternative.

Non-limiting examples of gelling ingredients for use in particularaspects include gelatin, alginate, carageenan, gum, pectin, konjac,agar, food acid, rennet, starch, starch derivatives, and combinationsthereof. It is well known to those having ordinary skill in the art thatthe amount of gelling ingredient used in an edible gel mix or an ediblegel composition varies considerably depending on a number of factors,such as the particular gelling ingredient used, the particular fluidbase used, and the desired properties of the gel.

Edible gel mixes and edible gels may be prepared using other ingredientsin addition to the sweetener composition comprising steviol glycosidesand sensory modifier compound, and the gelling agent. Non-limitingexamples of other ingredients for use in particular aspects include afood acid, a salt of a food acid, a buffering system, a bulking agent, asequestrant, a cross-linking agent, one or more flavors, one or morecolors, and combinations thereof.

In one embodiment, a dental composition comprises a sweetenercomposition comprising steviol glycosides and sensory modifier compound.Dental compositions generally comprise an active dental substance and abase material. A sweetener composition comprising steviol glycosides andsensory modifier compound can be used as the base material to sweetenthe dental composition. The dental composition may be in the form of anyoral composition used in the oral cavity such as mouth fresheningagents, gargling agents, mouth rinsing agents, toothpaste, tooth polish,dentifrices, mouth sprays, teeth-whitening agent, dental floss,compositions to treat one or more oral indications (e.g., gingivitis),and the like, for example.

As referred to herein, “active dental substance” means any compositionwhich can be used to improve the aesthetic appearance and/or health ofteeth or gums or prevent dental caries. As referred to herein, “basematerial” refers to any inactive substance used as a vehicle for anactive dental substance, such as any material to facilitate handling,stability, dispersibility, wettability, foaming, and/or release kineticsof an active dental substance.

Suitable active dental substances include, but are not limited to,substances which remove dental plaque, remove food from teeth, aid inthe elimination and/or masking of halitosis, prevent tooth decay, andprevent gum disease (i.e., Gingiva). Examples of suitable active dentalsubstances include, but are not limited to, anticaries drugs, fluoride,sodium fluoride, sodium monofluorophosphate, stannos fluoride, hydrogenperoxide, carbamide peroxide (i.e., urea peroxide), antibacterialagents, plaque removing agents, stain removers, anticalculus agents,abrasives, baking soda, percarbonates, perborates of alkali and alkalineearth metals, or similar type substances, or combinations thereof. Suchcomponents generally are recognized as safe (GRAS) and/or are U.S. Foodand Drug Administration (FDA)-approved.

In a particular embodiment, a dental composition comprises a sweetenercomposition comprising steviol glycosides and sensory modifier compound,and an active dental substance. Generally, the amount of the sweetenervaries widely depending on the nature of the particular dentalcomposition and the desired degree of sweetness. Those skilled in theart will be able to discern a suitable amount of sweetener for suchdental composition. In a particular embodiment, steviol glycosides arepresent in the dental composition in a total amount in the range ofabout 1 to about 5,000 ppm of the dental composition and the at leastone additive is present in the dental composition in an amount in therange of about 0.1 to about 100,000 ppm of the dental composition.

Foodstuffs include, but are not limited to, confections, condiments,chewing gum, cereal, baked goods, and dairy products.

In one embodiment, a confection comprises a sweetener compositioncomprising steviol glycosides and sensory modifier compound. As referredto herein, “confection” can mean a sweet, a lollie, a confectionery, orsimilar term. The confection generally contains a base compositioncomponent and a sweetener component. A sweetener composition comprisingsteviol glycosides and sensory modifier compound can serve as thesweetener component. The confection may be in the form of any food thatis typically perceived to be rich in sugar or is typically sweet.According to particular aspects, the confections may be bakery productssuch as pastries; desserts such as yogurt, jellies, drinkable jellies,puddings, Bavarian cream, blancmange, cakes, brownies, mousse and thelike, sweetened food products eaten at tea time or following meals;frozen foods; cold confections, e. g. types of ice cream such as icecream, ice milk, lacto-ice and the like (food products in whichsweeteners and various other types of raw materials are added to milkproducts, and the resulting mixture is agitated and frozen), and iceconfections such as sherbets, dessert ices and the like (food productsin which various other types of raw materials are added to a sugaryliquid, and the resulting mixture is agitated and frozen); generalconfections, e. g., baked confections or steamed confections such ascrackers, biscuits, buns with bean-jam filling, halvah, alfajor, and thelike; rice cakes and snacks; table top products; general sugarconfections such as chewing gum (e.g. including compositions whichcomprise a substantially water-insoluble, chewable gum base, such aschicle or substitutes thereof, including jetulong, guttakay rubber orcertain comestible plant derived or synthetic resins or waxes), hardcandy, soft candy, mints, nougat candy, jelly beans, fudge, toffee,taffy, Swiss milk tablet, licorice candy, chocolates, gelatin candies,marshmallow, marzipan, divinity, cotton candy, and the like; saucesincluding fruit flavored sauces, chocolate sauces and the like; ediblegels; cremes including butter cremes, flour pastes, whipped cream andthe like; jams including strawberry jam, marmalade and the like; andbreads including sweet breads and the like or other starch products, andcombinations thereof. As referred to herein, “base composition” meansany composition which can be a food item and provides a matrix forcarrying the sweetener component.

In a particular embodiment, steviol glycosides are present in theconfection in an amount in the range of about 30 ppm to about 6000 ppm,about 1 ppm to about 10,000 ppm, or about 10 ppm to about 5000 ppm,about 500 ppm to about 5000 ppm, about 100 ppm to about 5000 ppm, about100 ppm to about 7000 ppm, about 200 ppm to about 4000 ppm, about 500ppm to 7500 ppm, about 1000 ppm to about 8000 ppm, about 2000 ppm toabout 5000 ppm, about 3000 ppm to about 7000 ppm or about 4000 ppm toabout 6000 ppm of the confection.

In another embodiment, a condiment comprises steviol glycosides and oneor more steviol glycoside solubility enhancers. In another embodiment acondiment comprises a sweetener composition comprising steviolglycosides and sensory modifier compound. Condiments, as used herein,are compositions used to enhance or improve the flavor of a food orbeverage. Non-limiting examples of condiments include ketchup (catsup);mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce;curry; dips; fish sauce; horseradish; hot sauce; jellies, jams,marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade;salad dressings (e.g., oil and vinegar, Caesar, French, ranch, bleucheese, Russian, Thousand Island, Italian, and balsamic vinaigrette),salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; andWorcestershire sauce.

In one embodiment, a chewing gum composition comprises a sweetenercomposition comprising steviol glycosides and sensory modifier compound.Chewing gum compositions generally comprise a water-soluble portion anda water-insoluble chewable gum base portion. The water soluble portion,which typically includes the sweetener or sweetener composition,dissipates with a portion of the flavoring agent over a period of timeduring chewing while the insoluble gum base portion is retained in themouth. The insoluble gum base generally determines whether a gum isconsidered chewing gum, bubble gum, or a functional gum.

In a particular embodiment, a chewing gum composition comprises asweetener composition comprising steviol glycosides and sensory modifiercompound, and a gum base. In a particular embodiment, steviol glycosidesare present in the chewing gum composition in a total amount in therange of about 1 ppm to about 10,000 ppm of the chewing gum composition.

In one embodiment, a cereal composition comprises a sweetenercomposition comprising steviol glycosides and sensory modifier compound.Cereal compositions typically are eaten either as staple foods or assnacks. Non-limiting examples of cereal compositions for use inparticular aspects include ready-to-eat cereals as well as hot cereals.Ready-to-eat cereals are cereals which may be eaten without furtherprocessing (i.e. cooking) by the consumer. Examples of ready-to-eatcereals include breakfast cereals and snack bars. Breakfast cerealstypically are processed to produce a shredded, flaky, puffy, or extrudedform. Breakfast cereals generally are eaten cold and are often mixedwith milk and/or fruit. Snack bars include, for example, energy bars,rice cakes, granola bars, and nutritional bars. Hot cereals generallyare cooked, usually in either milk or water, before being eaten.Non-limiting examples of hot cereals include grits, porridge, polenta,rice, and rolled oats.

A sweetener composition comprising steviol glycosides and sensorymodifier compound can be is added to the cereal composition as acoating, such as, for example, by combining a sweetener comprising thesteviol glycosides with a food grade oil and applying the mixture ontothe cereal. In a different embodiment, a sweetener compositioncomprising the steviol glycosides and the food grade oil may be appliedto the cereal separately, by applying either the oil or the sweetenerfirst. A sweetener composition comprising steviol glycosides can also beadded to the cereal composition as a glaze. Steviol glycosides can beadded as a glaze by combining with a glazing agent and a food grade oilor fat and applying the mixture to the cereal. In yet anotherembodiment, a gum system, such as, for example, gum acacia,carboxymethyl cellulose, or algin, may be added to the glaze to providestructural support. In addition, the glaze also may include a coloringagent, and also may include a flavor. A sweetener composition comprisingsteviol glycosides can also be added to the cereal composition as afrosting. In one such embodiment, a sweetener composition comprisingsteviol glycosides is combined with water and a frosting agent and thenapplied to the cereal.

In a particular embodiment, steviol glycosides are present in the cerealcomposition in an amount in the range of about 0.005 to about 1.5 weightpercent of the cereal composition.

In another embodiment, a baked good comprises a sweetener compositioncomprising steviol glycosides one or more steviol glycoside solubilityenhancers. Baked goods, as used herein, include ready to eat and allready to bake products, flours, and mixes requiring preparation beforeserving. Non-limiting examples of baked goods include cakes, crackers,cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries,croissants, biscuits, bread, bread products, and buns.

Exemplary baked goods can be classified into three groups: bread-typedoughs (e.g., white breads, variety breads, soft buns, hard rolls,bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes,croissants, crackers, puff pastry, pie crust, biscuits, and cookies),and batters (e.g., cakes such as sponge, pound, devil's food,cheesecake, and layer cake, donuts or other yeast raised cakes,brownies, and muffins). Doughs generally are characterized as beingflour-based, whereas batters are more water-based.

Baked goods in accordance with particular aspects generally comprise acombination of sweetener, water, and fat. Baked goods made in accordancewith many aspects of this disclosure also contain flour in order to makea dough or a batter. The term “dough” as used herein is a mixture offlour and other ingredients stiff enough to knead or roll. The term“batter” as used herein consists of flour, liquids such as milk orwater, and other ingredients, and is thin enough to pour or drop from aspoon.

In one embodiment, a dairy product comprises a sweetener compositioncomprising steviol glycosides and sensory modifier compound. Dairyproducts and processes for making dairy products are well known to thoseof ordinary skill in the art. Dairy products, as used herein, comprisemilk or foodstuffs produced from milk. Non-limiting examples of dairyproducts suitable for use in aspects include milk, milk cream, sourcream, creme fraiche, buttermilk, cultured buttermilk, milk powder,condensed milk, evaporated milk, butter, cheese, cottage cheese, creamcheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via,piima, filmjÖlk, kajmak, kephir, viili, kumiss, airag, ice milk, casein,ayran, lassi, khoa, or combinations thereof. Milk is a fluid secreted bythe mammary glands of female mammals for the nourishment of their young.The female ability to produce milk is one of the definingcharacteristics of mammals and provides the primary source of nutritionfor newborns before they are able to digest more diverse foods. Inparticular aspects, the dairy products are derived from the raw milk ofcows, goats, sheep, horses, donkeys, camels, water buffalo, yaks,reindeer, moose, or humans.

In a particularly desirable embodiment, the dairy composition comprisesa sweetener composition comprising steviol glycoside and sensorymodifier compound, in combination with a dairy product. In a particularembodiment, steviol glycosides are present in the dairy composition in atotal amount in the range of about 200 to about 20,000 ppm of the dairycomposition.

Tabletop sweetener compositions containing steviol glycosides andincluding sensory modifier compound, are also contemplated herein. Thetabletop composition can further include a variety of other ingredients,including but not limited to at least one bulking agent, additive,anti-caking agent, functional ingredient or combination thereof.

Suitable “bulking agents” include, but are not limited to, maltodextrin(10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose,fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose,xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt,maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols,polydextrose, fructooligosaccharides, cellulose and cellulosederivatives, and the like, and mixtures thereof. Additionally, inaccordance with still other aspects, granulated sugar (sucrose) or othercaloric sweeteners such as crystalline fructose, other carbohydrates, orsugar alcohol can be used as a bulking agent due to their provision ofgood content uniformity without the addition of significant calories.

The tabletop sweetener compositions can be packaged in any form known inthe art. Non-limiting forms include, but are not limited to, powderform, granular form, packets, tablets, sachets, pellets, cubes, solids,and liquids. The amount of steviol glycosides in a dry-blend tabletopsweetener formulation can vary. In some aspects, a dry-blend tabletopsweetener formulation may contain steviol glycosides in an amount fromabout 0.1% (w/w) to about 10% (w/w) of the tabletop sweetenercomposition.

A tabletop sweetener composition also may be embodied in the form of aliquid, wherein a sweetener composition comprising steviol glycoside andincluding one or more steviol glycoside solubility enhancers, iscombined with a liquid carrier. Suitable non-limiting examples ofcarrier agents for liquid tabletop functional sweeteners include water,alcohol, polyol, glycerin base or citric acid base dissolved in water,and mixtures thereof.

In one embodiment, the sweetened composition is a beverage productcomprising steviol glycosides and including one or more steviolglycoside solubility enhancers. As used herein a “beverage product” is aready-to-drink beverage, a beverage concentrate, a beverage syrup,frozen beverage, or a powdered beverage. Suitable ready-to-drinkbeverages include carbonated and non-carbonated beverages. Carbonatedbeverages include, but are not limited to, enhanced sparkling beverages,cola, lemon-lime flavored sparkling beverage, orange flavored sparklingbeverage, grape flavored sparkling beverage, strawberry flavoredsparkling beverage, pineapple flavored sparkling beverage, ginger-ale,soft drinks and root beer. Non-carbonated beverages include, but are notlimited to fruit juice, fruit-flavored juice, juice drinks, nectars,vegetable juice, vegetable-flavored juice, sports drinks, energy drinks,enhanced water drinks, enhanced water with vitamins, near water drinks(e.g., water with natural or synthetic flavorants), coconut water, teatype drinks (e.g. black tea, green tea, red tea, oolong tea), coffee,cocoa drink, beverage containing milk components (e.g. milk beverages,coffee containing milk components, cafe au lait, milk tea, fruit milkbeverages), beverages containing cereal extracts, smoothies andcombinations thereof.

Examples of frozen beverages, include, but are not limited to, icees,frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes,frozen coffees, frozen lemonades, granitas, and slushees.

Beverage concentrates and beverage syrups can be prepared with aninitial volume of liquid matrix (e.g. water) and the desired beverageingredients. Full strength beverages are then prepared by adding furthervolumes of water. Powdered beverages are prepared by dry-mixing all ofthe beverage ingredients in the absence of a liquid matrix. Fullstrength beverages are then prepared by adding the full volume of water.

In one embodiment, a beverage contains a sweetener compositioncomprising steviol glycosides and sensory modifier compound. Anysweetener composition comprising steviol glycosides and sensory modifiercompound detailed herein can be used in the beverages. In anotherembodiment, a method of preparing a beverage comprises combining aliquid matrix, steviol glycosides and sensory modifier compound. Themethod can further comprise addition of one or more sweeteners,additives and/or functional ingredients. In still another embodiment, amethod of preparing a beverage comprises combining a liquid matrix and asweetener composition comprising steviol glycosides and sensory modifiercompound.

In another embodiment, a beverage contains a sweetener compositioncontaining steviol glycosides, wherein the steviol glycosides arepresent in the beverage in an amount ranging from about 1 ppm to about10,000 ppm, such as, for example, from about 25 ppm to about 800 ppm. Inanother embodiment, steviol glycosides are present in the beverage in anamount ranging from about 100 ppm to about 600 ppm. In yet otheraspects, steviol glycosides are present in the beverage in an amountranging from about 100 to about 200 ppm, from about 100 ppm to about 300ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about500 ppm. In still another embodiment, steviol glycosides are present inthe beverage in an amount ranging from about 300 to about 700 ppm, suchas, for example, from about 400 ppm to about 600 ppm. In a particularembodiment, steviol glycosides are present in the beverage in an amountof about 500 ppm.

In one embodiment, the composition is a beverage and the total glycosidecontent in the beverage is about 50 to 1500 ppm, or 100 to 1200 ppm, 200to 1000 ppm, 300 to 900 ppm, 350 to 800 ppm, 400 to 600 ppm, or 450 to550 ppm. In one embodiment, steviol glycosides other than Reb D, Reb M,Reb B and/or Reb A, or other than Reb D and/or Reb B, and optionallyother than Reb G, Reb O, Reb N, and/or Reb E, e.g., sensory modifiercompound, are present in a beverage at about at least 1 ppm to about 600ppm, e.g., about 50 ppm to about 500 ppm, including at least 1, 5, 10,20, 30, 40, 50, 125, 150, 150, 175, or 200 ppm. In one embodiment,steviol glycosides other than Reb D, Reb M, Reb B and/or Reb A, or otherthan Reb D and/or Reb B, and optionally other than Reb G, Reb O, Reb N,and/or Reb E, are present in a beverage at about 1 to 600 ppm 10 to 400,50 to 200, 75 to 150, 5 to 200, 10 to 100, 20 to 90, 30 to 80 ppm, andthe like. In one embodiment, steviol glycosides other than Reb D, Reb M,Reb B and/or Reb A, are present in a beverage at about 1 to 600 ppm 10to 400, 50 to 200, 75 to 150, 5 to 200, 10 to 100, 20 to 90, 30 to 80ppm, and the like.

In certain aspects, an agglomerate of steviol glycosides and sensorymodifier compound as a sweetener composition is provided. As usedherein, “sweetener agglomerate” means a plurality of sweetener particlesclustered and held together. Examples of sweetener agglomerates include,but are not limited to, binder held agglomerates, extrudates, andgranules. Methods for making agglomerates are known to those of ordinaryskill in the art, and are disclosed in more detail in U.S. Pat. No.6,180,157. Generally described, the process for preparing an agglomeratein accordance with a certain embodiment comprises the steps of preparinga premix solution comprising steviol glycosides including sensorymodifier compound, sweetener composition and a binding agent in asolvent, heating the premix to a temperature sufficient to effectivelyform a mixture of the premix, applying the premix onto a fluidizedcarrier by a fluid bed agglomerator, and drying the resultingagglomerate. The sweetness level of the resulting agglomerate may bemodified by varying the amount of the sweetener composition in thepremix solution.

In some aspects, compositions provided are substantially dustless andsubstantially free-flowing extrudates or extruded agglomerates ofsteviol glycosides including sensory modifier compound, for a sweetenercomposition. Such particles may be formed with or without the use ofbinders using extrusion and spheronization processes.

“Extrudates” or “extruded sweetener composition”, as used herein, refersto cylindrical, free-flowing, relatively non-dusty, mechanically stronggranules of steviol glycosides including sensory modifier compound. Theterms “spheres” or “spheronized sweetener composition”, as used herein,refer to relatively spherical, smooth, free-flowing, relativelynon-dusty, mechanically strong granules. A process for making extrudatesare described in U.S. Pat. No. 6,365,216.

In another embodiment, granulated forms of steviol glycosides, includingsensory modifier compound are provided. As used herein, the terms“granules,” “granulated forms,” and “granular forms” are synonymous andrefer to free-flowing, substantially non-dusty, mechanically strongagglomerates of the steviol glycoside sweetener composition. Methods ofgranulation are known to those of ordinary skill in the art and aredescribed in more detail in the PCT Publication WO 01/60842.

EXAMPLES Example 1 Sweetness Intensity

A series of assays were carried out to characterize sweetness intensityof steviol glycoside compositions with and without sensory modifiercompound. Solutions of steviol glycoside alone were prepared. Solutionsof steviol glycoside and sensory modifier compound were also prepared ina 1:1 weight ratio. The steviol glycoside was RebM and the sensorymodifier compound was monocaffeoylquinic and dicaffeoylquinic acidsprepared from yerba mate.

All solutions were prepared by dissolving steviol glycosides and sensorymodifier compounds into reverse osmosis water at the indicatedconcentrations and/or ratios.

For sweetness intensity, the solutions were tested by a panel of atleast four individuals that are highly-trained in tasting steviolglycoside solutions. The highly-trained panelists were trained against astandard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, and 14% sucrose solutions corresponding to 1, 2, 3, 4, 5, 6, 7, 8,9, 10, 11, 12, 13, and 14 SEV. To test each solution, the highly-trainedpanelists dispensed approximately 2 mL of each solution into their ownmouths by transfer pipet, dispersed the solution by moving theirtongues, and recorded an SEV value for each solution based on comparisonto the 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14%sucrose solutions. Between tasting solutions, the panelists were able tocleanse their palates with water. The panelists also were able to tastethe standard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%,13%, and 14% sucrose solutions ad libitum between tasting test solutionsto ensure accurate correlation of their recorded SEV values with thestandard sucrose solutions. For this example, the panelists focused onand only recorded the sweetness intensity in SEV that they tasted whiledisregarding other attributes of the solution. At the highestconcentrations of steviol glycoside and sensory modifier compound, thepanelists found other attributes to be highly noticeable, but recordedthe isolated sweetness intensity for each solution despite these otherattributes.

For other sweetness attributes, the solutions were tested by a panel ofat least four individuals that are highly-trained in tasting steviolglycoside solutions. The highly-trained panelists used a roundtablemethodology to assess each sweetness attribute. To test each solution,the highly-trained panelists dispensed approximately 2 mL of eachsolution into their own mouths by transfer pipet, dispersed the solutionby moving their tongues, and recorded a value for the particularsweetness attribute being tested. Between tasting solutions, thepanelists were able to cleanse their palates with water. For eachsweetness attribute, the panelist agreed on a descriptive scale withrelative intensities assigned for each sweetness attribute and thenrecorded the values for each sweetness attribute against this. Forexample, this roundtable assessment of sweetness linger assigned a scaleof 0 to 6 with a score of 0 indicating no sweetness linger and a scoreof 6 indicating extreme sweetness linger. Roundtable assessment ofsweetness linger assigned a scale of 0 to 6 with a score of 0 indicatingno sweetness linger and a score of 6 indicating extreme sweetness linger(0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong,6=extreme). Roundtable assessment of rounded assigned a scale of 0 to 3with a score of 0 indicating spikey and a score of 3 indicatingdesirable rounded (0=none, 1=mostly spikey, some rounded, 2=mostlyrounded, some spikey, 3=rounded). Roundtable assessment of mouthfeelassigned a scale of 0 to 2 with a score of 0 indicating water and ascore of 2 indicating syrupy (0=water, 1=sucrosey, 2=syrupy). Roundtableassessment of bitterness assigned a scale of 0 to 6 with a score of 0indicating no bitterness and a score of 6 indicating extreme sweetnesslinger (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong,6=extreme). Roundtable assessment of off tastes assigned a scale of 0 to6 with a score of 0 indicating no bitterness and a score of 6 indicatingextreme off tastes (0=none, 1=trace, 2=slight, 3=moderate, 4=definite,5=strong, 6=extreme).

Roundtable assessment of astringency assigned a scale of 0 to 6 with ascore of 0 indicating no astringency and a score of 6 indicating extremeastringency (0=none, 1=trace, 2=slight, 3=moderate, 4=definite,5=strong, 6=extreme). Roundtable assessment of botanical notes assigneda scale of 0 to 5 with a score of 0 indicating no botanical notes and ascore of 5 indicating strong (0=none, 1=trace, 2=slight, 3=moderate,4=definite, 5=strong).

The sweetness intensity measurements are shown below in Table 1 and inFIG. 2.

TABLE 1 Concentration of Concentration of sensory modifier RebM (ppm)compound (ppm) SEV 100 — 3.25 200 — 4.5 300 — 5.75 400 — 7.75 500 — 9600 — 9.5 700 — 10.5 800 — 10.75 900 — 11 1000 — 11 1100 — 11 1200 — 11100 100 3.5 200 200 6 300 300 7.5 400 400 8.5 500 500 9.25 600 600 10700 700 10.5 800 800 10.5 900 900 11 1000 1000 11.5 1100 1100 12 12001200 12.25 1300 1300 12.5 1400 1400 13 1500 1500 13 1600 1600 13

Table 1 and FIG. 2 show that for the Reb M solutions sweetness intensity(as measured by SEV) increases with increasing concentration but reachesa plateau of about 11 SEV at about 800 ppm of Reb M. The plateau is theconcentration at which the trained panelists are unable to perceive anyfurther increase in the sweetness intensity. The plateau can also referto the concentration at which other attributes from the steviolglycoside limit the trained panelists' ability to perceive increases insweetness intensity. The Reb M solutions with sensory modifier compoundshow increasing sweetness intensity beyond this plateau and continue toincrease with increasing concentration of Reb M until about 13 SEV atabout 1400 ppm of Reb M in about 1400 ppm of sensory modifier compound.This shows that combining sensory modifier compound with steviolglycoside can increase the perceived sweetness intensity of a steviolglycoside solution beyond the sweetness intensity of a steviol glycosidesolution without sensory modifier. The inclusion of the sensory modifiercompound to the steviol glycoside allowed the sweetness intensity to beperceived above the plateau seen in the solutions with steviol glycosidealone.

A series of assays were carried out to characterize sweetness intensityof steviol glycoside compositions with sensory modifier compound. Thesteviol glycosides possessed different amounts of glycosides. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycosides were RebA (4 glycosides), RebD (5 glycosides),RebM (6 glycosides), and OPS1-5(7 glycosides) and the sensory modifiercompound was monocaffeoylquinic and dicaffeoylquinic acids prepared fromyerba mate. The concentration of steviol glycosides was 700 ppm in eachsolution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 2 and inFIG. 3.

TABLE 2 Concentration of Steviol glycoside sensory modifier (700 ppm)compound (ppm) SEV RebA 946 7 RebA 630 7 RebA 315 7 RebA 0 7 RebD 8108.5 RebD 540 8.5 RebD 270 8.5 RebD 0 8 RebM 708 10 RebM 472 10 RebM 23610 RebM 0 10.5 OPS1-5 630 10 OPS1-5 420 10.25 OPS1-5 210 10.25 OPS1-5 09.75

Table 2 and FIG. 3 show that for the steviol glycoside solutions,overall sweetness intensity (as measured by SEV) correlates with thenumber of glycosides possessed by the individual species of steviolglycosides. As the number of glycosides possessed by the individualspecie of steviol glycoside, the overall achievable sweetness intensity(as measured by SEV) increases. At a fixed concentration of steviolglycoside (700 ppm in this case), increasing amounts of sensory modifierdo not increase sweetness intensity above a certain level. This showsthat the overall sweetness intensity achievable by an individual steviolglycoside is correlated with the number of glycosides that the steviolglycoside possesses.

A series of assays were carried out to characterize sweetness intensityof steviol glycoside composition with different sensory modifiercompounds. Solutions of steviol glycosides and sensory modifier compoundwere prepared at increasing ratios of sensory modifier to steviolglycoside by weight. The steviol glycoside was RebM and the sensorymodifier compounds were quinic backbone(monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate),tartaric backbone (cichoric acid) and 3-3,4-DPHL backbone (rosmarinicacid). The concentration of steviol glycosides was 700 ppm in eachsolution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 3 and inFIG. 4.

TABLE 3 Steviol Concentration of glycoside sensory modifier (700 ppm)Sensory modifier compound compound (ppm) SEV RebM Quinic backbone 708 10(monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 472 10(monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 236 10(monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 0 10.5(monocaffeoylquinic/ dicaffeoylquinic acids) RebM Tartaric backbone(cichoric acid) 772 9 RebM Tartaric backbone (cichoric acid) 514 10 RebMTartaric backbone (cichoric acid) 257 10 RebM Tartaric backbone(cichoric acid) 0 10.5 RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 10.25backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 39110.25 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid195 10.5 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lacticacid 0 10.5 backbone (Rosmarinic acid)

Table 3 and FIG. 4 show that for the steviol glycoside solutions,overall sweetness intensity (as measured by SEV) is similar despite theuse of different sensory modifier compounds. This shows that sensorymodifier compounds comprising quinic backbone(monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone (cichoricacid), and 3-(3,4-dihydroxyphenyl)lactic acid (rosmarinic acid)backbones demonstrated similar effect on the overall sweetnessintensity.

An assay was carried out to characterize sweetness intensity of steviolglycoside compositions with sensory modifier compound. Solutions ofsteviol glycoside and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM (6 glycosides) and the sensory modifiercompound was monocaffeoylquinic and dicaffeoylquinic acids prepared fromyerba mate. The concentration of steviol glycosides was 700 ppm in eachsolution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 4 and inFIG. 5.

TABLE 4 Concentration of Steviol glycoside sensory modifier (700 ppm)compound (ppm) SEV RebM 800 10.5 RebM 708 10 RebM 700 10.5 RebM 700 10RebM 600 10.5 RebM 500 10.00 RebM 472 10 RebM 400 10.25 RebM 300 10.25RebM 236 10.5 RebM 0 10.5

Table 4 and FIG. 5 show that for RebM at a fixed concentration (700ppm), sweetness intensity (as measured by SEV) does not increase withincreasing amounts of sensory modifier compound (quinic acid backbone).

Example 2 Spikey/Rounded

A series of assays were carried out to characterize a sweetness qualityof a not preferred spikey quality (a zero value) to a more desirablerounded quality (a 3 value) of steviol glycoside compositions withsensory modifier compound using the roundtable methodology described inExample 1. Rounded quality has the sensory experience of being more likesucrose. The steviol glycosides possessed different numbers of glycosidegroups. Solutions of steviol glycosides and sensory modifier compoundwere prepared at increasing ratios of sensory modifier to steviolglycoside by weight. The steviol glycosides were RebA (4 glycosidegroups), RebD (5 glycoside groups), RebM (6 glycoside groups), andOPS1-5(7 glycoside groups) and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of steviol glycosides was 700 ppm in each solution.The solutions were tested for spikey/rounded.

The spikey/rounded measurements are shown below in Table 5 and in FIG.6.

TABLE 5 Concentration of Spikey/rounded Steviol glycoside sensorymodifier (spikey = 0) (700 ppm) compound (ppm) (rounded = 3) RebA 946Not observed RebA 630 Not observed RebA 315 Not observed RebA 0 0 RebD810 3 RebD 540 3 RebD 270 1 RebD 0 2 RebM 708 3 RebM 472 3 RebM 236 2RebM 0 0 OPS1-5 630 3 OPS1-5 420 3 OPS1-5 210 3 OPS1-5 0 2

Table 5 and FIG. 6 show that for the steviol glycoside solutions,spikey/rounded quality differed for each individual species of steviolglycoside. RebD, RebM, and OPS1-5 showed increases in rounded sweetnessquality with increasing amounts of sensory modifier compound. At about200 ppm of sensory modifier compound and above, the rounded sweetnessquality increased. The RebM solution showed the most dramatic increasefrom a spikey (value of zero) to a rounded (value of 2) at above 200 ppmof sensory modifier compound.

A series of assays were carried out to characterize sweetness quality ofa not preferred spikey quality (a zero value) to a more desirablerounded quality (a 3 value) of steviol glycoside composition withdifferent sensory modifier compounds. Solutions of steviol glycosidesand sensory modifier compound were prepared at increasing ratios ofsensory modifier to steviol glycoside by weight. The steviol glycosidewas RebM and the sensory modifier compounds were quinic backbone(monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate) and3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). Theconcentration of steviol glycosides was 700 ppm in each solution. Thesolutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 6 and inFIG. 7.

TABLE 6 Steviol Concentration of Spikey/rounded glycoside sensorymodifier (spikey = 0) (700 ppm) Sensory modifier compound compound (ppm)(rounded = 3) RebM Quinic backbone 708 3(monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 3(monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 2(monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 0(monocaffeoylquinic/dicaffeoylquinic acids) RebM3-(3,4-dihydroxyphenyl)lactic acid 586 3 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 391 2 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 0 0 backbone (Rosmarinic acid)

Table 6 and FIG. 7 show that for the steviol glycoside solutions,spikey/rounded quality differed for each individual species of sensorymodifier compound. This shows that sensory modifier compounds comprisingquinic backbone (monocaffeoylquinic/dicaffeoylquinic acids) increasedrounded quality beginning before about 200 ppm of sensory modifiercompound. This shows that sensory modifier compounds comprising3-(3,4-dihydroxyphenyl)lactic acid (rosmarinic acid) backbones increasedrounded quality only at concentrations above 200 ppm of the sensorymodifier compound.

A series of assays were carried out to characterize a sweetness qualityof a not preferred spikey quality (a zero value) to a more desirablerounded quality (a 3 value) of steviol glycoside composition withsensory modifier compound. Solutions of steviol glycosides and sensorymodifier compound were prepared at increasing ratios of sensory modifierto steviol glycoside by weight. The steviol glycosides was RebM and thesensory modifier compound was monocaffeoylquinic and dicaffeoylquinicacids prepared from yerba mate. The concentration of RebM was 700 ppm ineach solution, unless indicated otherwise. The solutions were tested yfor spikey/rounded.

The spikey/rounded measurements are shown below in Table 7A and 7B andin FIGS. 8A and 8B.

TABLE 7A Concentration of Spikey/rounded Steviol glycoside sensorymodifier (spikey = 0) (700 ppm) compound (ppm) (rounded = 3) RebM 800 3RebM 708 3 RebM 700 3 RebM 600 2 RebM 500 3 RebM 472 3 RebM 400 3 RebM300 2 RebM 236 2 RebM 0 0

TABLE 7B Concentration of Concentration of Spikey/rounded steviolglycoside sensory modifier (spikey = 0) (RebM in ppm) compound (ppm)(rounded = 3) 100 100 0 200 200 0 300 300 1 400 400 1 500 500 1 600 6001 700 700 2 800 800 2 900 900 2 1000 1000 2 1100 1100 2 1200 1200 2 13001300 2 1400 1400 2 1500 1500 2 1600 1600 2

Table 7A and 7B and FIGS. 8A and 8B show that for the RebM solutions,rounded quality was increased with increasing amounts of the quinicbackbone sensory modifier compound. At or before about 200 ppm ofsensory modifier compound, the rounded sweetness quality increased. Therounded quality of the RebM solution with sensory modifier increased toa value of 3 at 300 ppm of sensory modifier compound. Rounded qualityhas the sensory experience of being more like sucrose.

Example 3 Mouthfeel

A series of assays were carried out to characterize a sweetness qualityof mouthfeel (0=water, 1=sucrosey, 2=syrupy) of steviol glycosidecompositions with sensory modifier compound using the roundtablemethodology described in Example 1. The steviol glycosides possesseddifferent numbers of glycoside groups. Solutions of steviol glycosidesand sensory modifier compound were prepared at increasing ratios ofsensory modifier to steviol glycoside by weight. The steviol glycosideswere RebA (4 glycoside groups), RebD (5 glycoside groups), RebM (6glycoside groups), and OPS1-5(7 glycoside groups) and the sensorymodifier compound was monocaffeoylquinic and dicaffeoylquinic acidsprepared from yerba mate. The concentration of steviol glycosides was700 ppm in each solution. The solutions were tested for mouthfeel.

The mouthfeel measurements are shown below in Table 8 and in FIG. 9.

TABLE 8 Concentration of Mouthfeel Steviol glycoside sensory modifier (0= water, 1 = (700 ppm) compound (ppm) sucrosey, 2 = syrupy) RebA 946 Notnoted by panel RebA 630 Not noted by panel RebA 315 Not noted by panelRebA 0 0 RebD 810 Not noted by panel RebD 540 1 RebD 270 0 RebD 0 0 RebM708 1 RebM 472 1 RebM 236 1 RebM 0 0 OPS1-5 630 1 OPS1-5 420 1 OPS1-5210 1 OPS1-5 0 0

Table 8 and FIG. 9 show that for the steviol glycoside solutions,mouthfeel differed for each individual specie of steviol glycoside.RebD, RebM, and OPS1-5 showed increases in improvement in mouthfeel withincreasing amounts of sensory modifier compound. At about 200 ppm ofsensory modifier compound and above, the mouthfeel increased for RebM,and OPS1-5. At above 300 ppm of sensory modifier compound and above, themouthfeel increased for RebD.

A series of assays were carried out to characterize mouthfeel of steviolglycoside composition with different sensory modifier compounds.Solutions of steviol glycosides and sensory modifier compound wereprepared at increasing ratios of sensory modifier to steviol glycosideby weight. The steviol glycoside was RebM and the sensory modifiercompounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinicacids prepared from yerba mate) and 3-(3,4-dihydroxyphenyl)lactic acidbackbone (rosmarinic acid). The concentration of steviol glycosides was700 ppm in each solution. The solutions were tested for mouthfeel.

The mouthfeel measurements are shown below in Table 9 and in FIG. 10.

TABLE 9 Mouthfeel Steviol Concentration of (0 = water, 1 = glycosidesensory modifier sucrosey, 2 = (700 ppm) Sensory modifier compoundcompound (ppm) syrupy) RebM Quinic backbone 708 1(monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 1(monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 1(monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 0(monocaffeoylquinic/dicaffeoylquinic acids) RebM3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 391 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 0 0 backbone (Rosmarinic acid)

Table 9 and FIG. 10 show that for the steviol glycoside solutions,mouthfeel differed for each individual species of sensory modifiercompound. This shows that sensory modifier compounds comprising quinicbackbone (monocaffeoylquinic/dicaffeoylquinic acids) increased roundedquality at concentrations greater than about 200 ppm of sensory modifiercompound. This shows that sensory modifier compounds comprising3-(3,4-dihydroxyphenyl)lactic acid (rosmarinic acid) backbones showednot effect on mouthfeel in the parameters tested.

A series of assays were carried out to characterize mouthfeel of steviolglycoside composition with sensory modifier compound. Solutions ofsteviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of RebM was 700 ppm in each solution. The solutionswere tested for mouthfeel.

The mouthfeel measurements are shown below in Table 10 and in FIG. 11.

TABLE 10 Concentration of Mouthfeel Steviol glycoside sensory modifier(0 = water, 1 = (700 ppm) compound (ppm) sucrosey, 2 = syrupy) RebM 8001 RebM 708 1 RebM 700 2 RebM 600 1 RebM 500 1 RebM 472 1 RebM 400 1 RebM300 1 RebM 236 1 RebM 0 0

Table 10 and FIG. 11 show that for the RebM solutions, mouthfeel wasincreased with increasing amounts of the quinic backbone sensorymodifier compound. At or before about 200 ppm of sensory modifiercompound, the mouthfeel increased. The mouthfeel of the RebM solutionwith sensory modifier increased to a value of 1 at above 200 ppm ofsensory modifier compound.

Example 4 Sweetness Linger

A series of assays were carried out to characterize sweetness linger(0=none, 1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong,6=extreme) of steviol glycoside compositions with sensory modifiercompound using the roundtable methodology described in Example 1. Thesteviol glycosides possessed different numbers of glycoside groups.Solutions of steviol glycosides and sensory modifier compound wereprepared at increasing ratios of sensory modifier to steviol glycosideby weight. The steviol glycosides were RebA (4 glycoside groups), RebD(5 glycoside groups), RebM (6 glycoside groups), and OPS1-5(7 glycosidegroups) and the sensory modifier compound was monocaffeoylquinic anddicaffeoylquinic acids prepared from yerba mate. The concentration ofsteviol glycosides was 700 ppm in each solution. The solutions weretested for sweetness linger.

The sweetness linger measurements are shown below in Table 11 and inFIG. 12.

TABLE 11 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight, 3 =Concentration of moderate, 4 = Steviol glycoside sensory modifierdefinite, 5 = strong, 6 = (700 ppm) compound (ppm) extreme) RebA 946 Notobserved RebA 630 Not observed RebA 315 Not observed RebA 0 Not observedRebD 810 1 RebD 540 2 RebD 270 3 RebD 0 3 RebM 708 0 RebM 472 0 RebM 2362 RebM 0 6 OPS1-5 630 1 OPS1-5 420 1 OPS1-5 210 1 OPS1-5 0 2

Table 11 and FIG. 12 show that for the steviol glycoside solutions,sweetness linger differed for each individual specie of steviolglycoside. RebD, RebM, and OPS1-5 showed improvement in sweetness lingerwith increasing amounts of sensory modifier compound. RebM exhibited thehighest sweetness linger and also the most dramatic reduction ofsweetness linger. At about 200 ppm of sensory modifier compound, thesweetness linger for RebD was reduced to commercially palatable levels.

A series of assays were carried out to characterize sweetness linger ofsteviol glycoside with different sensory modifier compounds. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing molar ratios of sensory modifier to steviol glycoside byweight. The steviol glycoside was RebM and the sensory modifiercompounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinicacids prepared from yerba mate), tartaric backbone (cichoric acid), and3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). Theconcentration of steviol glycosides was 700 ppm in each solution. Thesolutions were tested for sweetness linger.

The sweetness linger measurements are shown below in Table 12 and inFIG. 13.

TABLE 12 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight, 3 =moderate, 4 = Steviol Concentration of definite, 5 = glycoside sensorymodifier strong, 6 = (700 ppm) Sensory modifier compound compound (ppm)extreme) RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinicacids) RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinicacids) RebM Quinic backbone 236 2 (monocaffeoylquinic/dicaffeoylquinicacids) RebM Quinic backbone 0 6 (monocaffeoylquinic/dicaffeoylquinicacids) RebM tartaric backbone (cichoric acid), 772 0 RebM tartaricbackbone (cichoric acid), 514 0 RebM tartaric backbone (cichoric acid),257 0 RebM tartaric backbone (cichoric acid), 0 6 RebM3-(3,4-dihydroxyphenyl)lactic acid 586 2 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 391 3 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 195 6 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 0 6 backbone (Rosmarinic acid)

Table 12 and FIG. 13 show that for the steviol glycoside solutions,sweetness linger differed for each individual species of sensorymodifier compound. This shows that sensory modifier compounds comprisingquinic backbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaricbackbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acidbackbone (Rosmarinic acid) each decreased sweetness linger withincreasing concentrations of the respective sensory modifier compound.The quinic acid and tartaric acid backbones contribute to reduction inReb M sweetness linger more than the 3-(3,4-dihydroxyphenyl)lactic acidbackbone. At a 1:1 molar ratio with tartaric acid, there is noperceptible linger with Reb M. With a 1:2 molar ratio with quinic acidthere was no perceptible linger. The 3-(3,4-dihydroxyphenyl)lactic acidbackbone required two times more than quinic acid backbone for the sameeffect on sweetness linger

Increasing concentrations of sensory modifier compound reduces thesweetness linger. A concentration of above 200 ppm of sensory modifiercompound results in a reduction of sweetness linger to a commerciallybeneficial level (slight). At a concentration over 300 ppm sensorymodifier compound (quinic acid type), the sweetness linger is notperceptible. Tartaric acid would be expected to have a similar effect atlower concentrations. 3,4-DHPL (3-(3,4-dihydroxyphenyl)lactic acid)would require higher concentrations to obtain the same results.

A series of assays were carried out to characterize sweetness linger ofsteviol glycoside composition with sensory modifier compound. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of RebM was 700 ppm in each solution. The solutionswere tested for sweetness linger.

The sweetness linger measurements are shown below in Table 13 and inFIG. 14.

TABLE 13 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight, 3 =Concentration of moderate, 4 = Steviol glycoside sensory modifierdefinite, 5 = strong, 6 = (700 ppm) compound (ppm) extreme) RebM 800 0RebM 708 0 RebM 700 0 RebM 700 2 RebM 600 0 RebM 500 0 RebM 472 0 RebM400 0 RebM 300 2 RebM 236 2 RebM 0 6

Table 13 and FIG. 14 show that for the RebM solutions, sweetness lingerwas reduced with increasing amounts of the quinic backbone sensorymodifier compound. At or before about 200 ppm of sensory modifiercompound, the sweetness linger was reduced to commercially relevantlevel (slight). At above about 300 ppm the sweetness linger is notperceptible.

Example 5 Bitter

A series of assays were carried out to characterize bitterness (0=none,1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) ofsteviol glycoside compositions with sensory modifier compound using theroundtable methodology described in Example 1. The steviol glycosidespossessed different numbers of glycoside groups. Solutions of steviolglycosides and sensory modifier compound were prepared at increasingratios of sensory modifier to steviol glycoside by weight. The steviolglycosides were RebA (4 glycoside groups), RebD (5 glycoside groups),RebM (6 glycoside groups), and OPS1-5(7 glycoside groups) and thesensory modifier compound was monocaffeoylquinic and dicaffeoylquinicacids prepared from yerba mate. The concentration of steviol glycosideswas 700 ppm in each solution. The solutions were tested for bitterness.

The bitterness measurements are shown below in Table 14 and in FIG. 15.

TABLE 14 Bitterness (0 = none, 1 = trace/faint, 2 = Concentration ofslight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5= (700 ppm) compound (ppm) strong, 6 = extreme) RebA 946 3 RebA 630 3RebA 315 5 RebA 0 6 RebD 810 0 RebD 540 0 RebD 270 0 RebD 0 0 RebM 708 0RebM 472 0 RebM 236 0 RebM 0 5 OPS1-5 630 0 OPS1-5 420 0 OPS1-5 210 0OPS1-5 0 0

Table 14 and FIG. 15 show that for the steviol glycoside solutions,bitterness differed for each individual species of steviol glycoside.RebA, RebD, RebM, and OPS1-5 showed improvement in bitterness withincreasing amounts of sensory modifier compound. RebA exhibited thehighest bitterness (6) and showed some reduction in bitterness at higherconcentrations of sensory modifier, but bitterness was still moderatewith a bitterness score of 3. At about 200 ppm of sensory modifiercompound, the bitterness for RebM was not perceptible.

A series of assays were carried out to characterize bitterness ofsteviol glycoside with different sensory modifier compounds. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compounds werequinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared fromyerba mate), tartaric backbone (cichoric acid), and3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). Theconcentration of steviol glycosides was 700 ppm in each solution. Thesolutions were tested for bitterness.

The bitterness measurements are shown below in Table 15 and in FIG. 16.

TABLE 15 Bitterness (0 = none, 1 = trace/faint, 2 = slight, 3 =moderate, 4 = Steviol Concentration of definite, 5 = glycoside sensorymodifier strong, 6 = (700 ppm) Sensory modifier compound compound (ppm)extreme) RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinicacids) RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinicacids) RebM Quinic backbone 236 0 (monocaffeoylquinic/dicaffeoylquinicacids) RebM Quinic backbone 0 5 (monocaffeoylquinic/dicaffeoylquinicacids) RebM tartaric backbone (cichoric acid), 772 0 RebM tartaricbackbone (cichoric acid), 514 0 RebM tartaric backbone (cichoric acid),257 0 RebM tartaric backbone (cichoric acid), 0 5 RebM3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 391 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 0 5 backbone (Rosmarinic acid)

Table 15 and FIG. 16 show that for the steviol glycoside solutions,bitterness was reduced for each individual species of sensory modifiercompound. This shows that sensory modifier compounds comprising quinicbackbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone(cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone(Rosmarinic acid) each decreased bitterness with increasingconcentrations of the respective sensory modifier compound. The quinicacid backbone, tartaric acid backbone, the 3-(3,4-dihydroxyphenyl)lacticacid backbone each reduced bitterness of Reb M to none at concentrationsof sensory modifier compound above 200 ppm.

A series of assays were carried out to characterize bitterness ofsteviol glycoside composition with sensory modifier compound. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of RebM was 700 ppm in each solution. The solutionswere tested for bitterness.

The bitterness measurements are shown below in Table 16 and in FIG. 17.

TABLE 16 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight,Steviol Concentration of 3 = moderate, 4 = glycoside sensory modifierdefinite, 5 = strong, 6 = (700 ppm) compound (ppm) extreme) RebM 800 0RebM 708 0 RebM 700 0 RebM 600 0 RebM 500 0 RebM 472 0 RebM 400 0 RebM300 0 RebM 236 0 RebM 0 5

Table 16 and FIG. 17 show that for the RebM solutions, bitterness wasreduced with increasing amounts of the quinic backbone sensory modifiercompound. At concentrations of sensory modifier compound above about 200ppm, the bitterness was not perceptible.

Example 6 Off Taste

A series of assays were carried out to characterize off taste (0=none,1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) ofsteviol glycoside compositions with sensory modifier compound using theroundtable methodology described in Example 1. The steviol glycosidespossessed different numbers of glycoside groups. Solutions of steviolglycosides and sensory modifier compound were prepared at increasingratios of sensory modifier to steviol glycoside by weight. The steviolglycosides were RebA (4 glycoside groups), RebD (5 glycoside groups),RebM (6 glycoside groups), and OPS1-5(7 glycoside groups) and thesensory modifier compound was monocaffeoylquinic and dicaffeoylquinicacids prepared from yerba mate. The concentration of steviol glycosideswas 700 ppm in each solution. The solutions were tested for off taste.Off taste included astringency, metallic, powdery, numbing, and vaporyattributes.

The bitterness measurements are shown below in Table 17 and in FIG. 18.

TABLE 17 Off taste (0 = none, 1 = trace/faint, 2 = Concentration ofslight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5= (700 ppm) compound (ppm) strong, 6 = extreme) RebA 946 2 RebA 630 2RebA 315 2 RebA 0 6 RebD 810 RebD 540 RebD 270 2 RebD 0 2 RebM 708 0RebM 472 0 RebM 236 0 RebM 0 5 OPS1-5 630 2 OPS1-5 420 0 OPS1-5 210 0OPS1-5 0 1

Table 17 and FIG. 18 show that for the steviol glycoside solutions, offtaste differed for each individual species of steviol glycoside. RebA,RebM, and OPS1-5 showed decreased off taste with increasing amounts ofsensory modifier compound. RebA exhibited the highest off taste (6) andshowed some reduction in off taste at higher concentrations of sensorymodifier compound, but off taste was still moderate with a score of 2.At about 200 ppm and above of sensory modifier compound, the off tastefor RebM was not perceptible.

A series of assays were carried out to characterize off taste of steviolglycoside with different sensory modifier compounds. Solutions ofsteviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compounds werequinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared fromyerba mate), tartaric backbone (cichoric acid), and3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). Theconcentration of steviol glycosides was 700 ppm in each solution. Thesolutions were tested for bitterness.

The bitterness measurements are shown below in Table 18 and in FIG. 19.

TABLE 18 Off taste (0 = none, 1 = trace/faint, 2 = slight, 3 = moderate,4 = Steviol Concentration of definite, 5 = glycoside sensory modifierstrong, 6 = (700 ppm) Sensory modifier compound compound (ppm) extreme)RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinic acids)RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinic acids)RebM Quinic backbone 236 0 (monocaffeoylquinic/dicaffeoylquinic acids)RebM Quinic backbone 0 5 (monocaffeoylquinic/dicaffeoylquinic acids)RebM tartaric backbone (cichoric acid), 772 0 RebM tartaric backbone(cichoric acid), 514 0 RebM tartaric backbone (cichoric acid), 257 0RebM tartaric backbone (cichoric acid), 0 5 RebM3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 391 2 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic acid 0 5 backbone (Rosmarinic acid)

Table 18 and FIG. 19 show that for the steviol glycoside solutions, offtaste was reduced for each individual species of sensory modifiercompound. This shows that sensory modifier compounds comprising quinicbackbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone(cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone(Rosmarinic acid) each decreased off taste with increasingconcentrations of the respective sensory modifier compound. The quinicacid backbone, tartaric acid backbone, the 3-(3,4-dihydroxyphenyl)lacticacid backbone each reduced off taste of Reb M to none at concentrationsof sensory modifier compound above 200 ppm.

A series of assays were carried out to characterize off taste of steviolglycoside composition with sensory modifier compound. Solutions ofsteviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of RebM was 700 ppm in each solution. The solutionswere tested for off taste.

The off taste measurements are shown below in Table 19 and in FIG. 20.

TABLE 19 Off taste (0 = none, 1 = trace/faint, 2 = Concentration ofslight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5= (700 ppm) compound (ppm) strong, 6 = extreme) RebM 800 2 RebM 708 0RebM 700 0 RebM 600 2 RebM 500 0 RebM 472 0 RebM 400 2 RebM 300 0 RebM236 0 RebM 0 5

Table 19 and FIG. 20 show that for the RebM solutions, off taste wasreduced with increasing amounts of the quinic backbone sensory modifiercompound. At concentrations of sensory modifier compound above about 200ppm, the off taste was reduced to between slight and none.

Example 7 Sensory Modifier Compound Astringency

A series of assays were carried out to characterize astringency ofsensory modifier compound (0=none, 1=trace/faint, 2=slight, 3=moderate,4=definite, 5=strong) in steviol glycoside compositions using theroundtable methodology described in Example 1. The steviol glycosidespossessed different numbers of glycoside groups. Solutions of steviolglycosides and sensory modifier compound were prepared at increasingratios of sensory modifier to steviol glycoside by weight. The steviolglycosides were RebA (4 glycoside groups), RebD (5 glycoside groups),RebM (6 glycoside groups), and OPS1-5(7 glycoside groups) and thesensory modifier compound was monocaffeoylquinic and dicaffeoylquinicacids prepared from yerba mate. The concentration of steviol glycosideswas 700 ppm in each solution. The solutions were tested for astringency.

The astringency measurements are shown below in Table 20 and in FIG. 21.

TABLE 20 Astringency (0 = none, 1 = trace/faint, 2 = SteviolConcentration of slight, 3 = glycoside sensory modifier moderate, 4 =(700 ppm) compound (ppm) definite, 5 = strong) RebA 946 3 RebA 630 1RebA 315 Not observed RebA 0 Not observed RebD 810 2 RebD 540 1 RebD 2702 RebD 0 Not observed RebM 708 0 RebM 472 0 RebM 236 0 RebM 0 0 OPS1-5630 2 OPS1-5 420 0 OPS1-5 210 0 OPS1-5 0 Not observed

Table 20 and FIG. 21 show that for the steviol glycoside solutions,astringency differed for each individual species of steviol glycoside.RebA showed increased perceived astringency with the sensory modifiercompound at a sensory modifier concentration of 600 ppm and above. RebMshowed no perceptible astringency from a range of concentration of 0 ppmto 700 ppm of sensory modifier compound. Reb D showed an increase inperceived astringency with sensory modifier compound. OPS1-5 showed noastringency between about 0 ppm and 400 ppm of sensory modifier compoundand increased astringency at about 600 ppm of sensory modifier compound.

A series of assays were carried out to characterize astringency ofdifferent sensory modifier compounds with steviol glycoside. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compounds werequinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared fromyerba mate), tartaric backbone (cichoric acid), and3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). Theconcentration of steviol glycosides was 700 ppm in each solution. Thesolutions were for astringency.

The astringency measurements are shown below in Table 21 and in FIG. 22.

TABLE 21 Astringency (0 = none, 1 = trace/faint, 2 = slight, 3 = SteviolConcentration of moderate, 4 = glycoside sensory modifier definite, 5 =(700 ppm) Sensory modifier compound compound (ppm) strong) RebM Quinicbackbone 708 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinicbackbone 472 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinicbackbone 236 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinicbackbone 0 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM tartaricbackbone (cichoric acid), 772 4 RebM tartaric backbone (cichoric acid),514 0 RebM tartaric backbone (cichoric acid), 257 0 RebM tartaricbackbone (cichoric acid), 0 0 RebM 3-(3,4-dihydroxyphenyl)lactic acid586 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid391 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid195 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid0 0 backbone (Rosmarinic acid)

Table 21 and FIG. 22 show that for the quinic backbone(monocaffeoylquinic/dicaffeoylquinic acids) and the3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid), theastringency was not perceptible over the range of concentration ofsensory modifier compound tested. Astringency for the tartaric backbone(cichoric acid) was imperceptible at concentrations of the sensorymodifier compound between 0 ppm and about 500 ppm and increased at about700 ppm.

A series of assays were carried out to characterize astringency of asensory modifier compound with steviol glycoside. Solutions of steviolglycosides and sensory modifier compound were prepared at increasingratios of sensory modifier to steviol glycoside by weight. The steviolglycoside was RebM and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of RebM was 700 ppm in each solution. The solutionswere tested for astringency.

The astringency measurements are shown below in Table 22 and in FIG. 23.

TABLE 22 Astringency (0 = none, 1 = trace/faint, 2 = SteviolConcentration of slight, 3 = glycoside sensory modifier moderate, 4 =(700 ppm) compound (ppm) definite, 5 = strong) RebM 800 Not observedRebM 708 0 RebM 700 Not observed RebM 600 Not observed RebM 500 0 RebM472 0 RebM 400 Not observed RebM 300 Not observed RebM 236 0 RebM 0 0

Table 22 and FIG. 23 show that for the RebM solutions, astringency wasimperceptible with the quinic backbone sensory modifier compound overthe range tested. Astringency was imperceptible with the quinic backbonesensory modifier compound between 0 ppm and 700 ppm.

Example 8 Sensory Modifier Botanical Notes

A series of assays were carried out to characterize botanical notes ofsensory modifier compound (0=none, 1=trace/faint, 2=slight, 3=moderate,4=definite, 5=strong) in steviol glycoside compositions using theroundtable methodology described in Example 1. The steviol glycosidespossessed different numbers of glycoside groups. Solutions of steviolglycosides and sensory modifier compound were prepared at increasingratios of sensory modifier to steviol glycoside by weight. The steviolglycosides were RebA (4 glycoside groups), RebD (5 glycoside groups),RebM (6 glycoside groups), and OPS1-5(7 glycoside groups) and thesensory modifier compound was monocaffeoylquinic and dicaffeoylquinicacids prepared from yerba mate. The concentration of steviol glycosideswas 700 ppm in each solution. The solutions were tested for botanicalnotes.

The botanical notes measurements are shown below in Table 23 and in FIG.24.

TABLE 23 Botanical notes (0 = none, 1 = trace/faint, 2 = SteviolConcentration of slight, 3 = glycoside sensory modifier moderate, 4 =(700 ppm) compound (ppm) definite, 5 = strong) RebA 946 3 RebA 630 1RebA 315 Not observed RebA 0 Not observed RebD 810 2 RebD 540 0 RebD 2700 RebD 0 Not observed RebM 708 2 RebM 472 1 RebM 236 Not observed RebM 00 OPS1-5 630 2 OPS1-5 420 1 OPS1-5 210 0 OPS1-5 0 Not observed

Table 23 and FIG. 24 show that for the steviol glycoside solutions,botanical notes differed for each individual species of steviolglycoside. The sensory modifier in combination with RebA showedincreased perceived botanical notes with the sensory modifier compoundat a sensory modifier concentration of 600 ppm and above. The sensorymodifier in combination with RebM showed increased botanical notes fromabout concentration of 500 ppm to about 700 ppm of sensory modifiercompound. The sensory modifier in combination with Reb D showed noperceptible botanical notes from 0 ppm to about 500 ppm concentration ofsensory modifier compound and slight botanical notes at about 800 ppm.The sensory modifier in combination with OPS1-5 showed perceptiblebotanical notes at between 0 and 200 ppm and increased botanical notesat between about 400 ppm and 600 ppm of sensory modifier compound.

A series of assays were carried out to characterize botanical notes ofdifferent sensory modifier compounds with steviol glycoside. Solutionsof steviol glycosides and sensory modifier compound were prepared atincreasing ratios of sensory modifier to steviol glycoside by weight.The steviol glycoside was RebM and the sensory modifier compounds werequinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared fromyerba mate), tartaric backbone (cichoric acid), and3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). Theconcentration of steviol glycosides was 700 ppm in each solution. Thesolutions were tested for botanical notes.

The botanical notes measurements are shown below in Table 24 and in FIG.25.

TABLE 24 Botanical notes (0 = none, 1 = trace/faint, 2 = slight, 3 =Concentration moderate, of sensory 4 = Steviol modifier definite,glycoside compound 5 = (700 ppm) Sensory modifier compound (ppm) strong)RebM Quinic backbone 708 2 (monocaffeoylquinic/ dicaffeoylquinic acids)RebM Quinic backbone 472 1 (monocaffeoylquinic/ dicaffeoylquinic acids)RebM Quinic backbone 236 (monocaffeoylquinic/ dicaffeoylquinic acids)RebM Quinic backbone 0 0 (monocaffeoylquinic/ dicaffeoylquinic acids)RebM tartaric backbone (cichoric acid), 772 5 RebM tartaric backbone(cichoric acid), 514 4 RebM tartaric backbone (cichoric acid), 257 3RebM tartaric backbone (cichoric acid), 0 0 RebM3-(3,4-dihydroxyphenyl)lactic 586 2 acid backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic 391 3 acid backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic 195 2 acid backbone (Rosmarinic acid) RebM3-(3,4-dihydroxyphenyl)lactic 0 0 acid backbone (Rosmarinic acid)

Table 24 and FIG. 25 show that for the quinic acid backbone(monocaffeoylquinic/dicaffeoylquinic acids) and the3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid), thebotanical notes increased with increasing concentration of sensorymodifier compound. Botanical notes for the tartaric backbone (cichoricacid) steadily increased to a concentration of 700 ppm of sensorymodifier compound. The quinic acid backbone(monocaffeoylquinic/dicaffeoylquinic acids) exhibited the leastbotanical notes.

A series of assays were carried out to characterize botanical notes of asensory modifier compound with steviol glycoside. Solutions of steviolglycosides and sensory modifier compound were prepared at increasingratios of sensory modifier to steviol glycoside by weight. The steviolglycoside was RebM and the sensory modifier compound wasmonocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.The concentration of RebM was 700 ppm in each solution. The solutionswere tested for botanical notes.

The astringency measurements are shown below in Table 25 and in FIG. 26.

TABLE 25 Botanical notes (0 = none, 1 = trace/faint, 2 = SteviolConcentration of slight, 3 = glycoside sensory modifier moderate, 4 =(700 ppm) compound (ppm) definite, 5 = strong) RebM 800 2 RebM 708 2RebM 700 2 RebM 600 2 RebM 500 0 RebM 472 1 RebM 400 0 RebM 300 0 RebM236 Not Observed RebM 0 0

Table 25 and FIG. 26 show that for the RebM solutions, botanical noteswere imperceptible with the quinic backbone sensory modifier compound atconcentrations of sensory modifier compound between 0 ppm and about 400ppm. The botanical notes increased at concentrations of sensory modifiercompound above 400 ppm.

Example 9 Steviol Glycoside Vs. Sensory Modifier Ranges

A series of assays were carried out to determine overall sweetnessquality preference for steviol glycoside with sensory modifier compound.Solutions of steviol glycosides and sensory modifier compound wereprepared at varying concentrations of steviol glycoside and sensorymodifier compound. The steviol glycoside was RebM and the sensorymodifier compound was monocaffeoylquinic and dicaffeoylquinic acidsprepared from yerba mate. The concentration of steviol glycosides wasbetween 0 ppm and 1600 ppm. The concentration of sensory modifiercompound was between 0 ppm and 1600 ppm. The solutions were tested foroverall sweetness quality preference (!=preferred, !!=very preferred,and !!!=most preferred).

The overall sweetness quality preference measurements are shown below inTable 26 and in FIG. 27.

TABLE 26 Sweetness Sensory modifier compound Steviol glycoside Quality(ppm of quinic acid backbone) (ppm of RebM) preferred 1600 1600 — 15001500 — 1400 1400 — 1300 1300 — 1200 1200 — 1100 1100 — 1000 1000 — 900900 — 800 800 — 700 700 — 600 600 — 500 500 — 400 400 — 300 300 — 200200 — 100 100 — 0 1200 — 0 1100 — 0 1000 — 0 900 — 0 800 — 0 700 — 0 600— 0 500 — 0 400 — 0 300 — 0 200 — 0 100 — 1200 0 — 1100 100 — 1000 200 —900 300 — 800 400 ! 700 500 — 600 600 — 500 700 !!! 400 800 — 300 900 —200 1000 — 100 1100 — 700 800 !! 600 800 — 500 800 — 400 800 — 800 700 !600 700 ! 400 700 !! 300 700 — 800 600 ! 500 600 ! 400 600 !! 300 600 —800 500 — 300 500 — 700 400 — 600 400 ! 500 400 — 100 50 — 200 50 — 40050 — 600 50 — 800 50 — 1000 50 — 1400 50 — 1500 50 — 1600 50 — 2000 50 —200 1100 — 400 1100 — 600 1100 — 800 1100 — 1000 1100 — 100 800 — 200800 — 300 800 — 900 800 — 1000 800 — 1000 600 — 1000 400 — ! = preferred!! = very preferred !!! = most preferred

Table 26 and FIG. 27 show that for the steviol glycoside with sensorymodifier compound there are ranges of steviol glycoside concentration,sensory modifier compound concentration, and ratios of steviol glycosideconcentration to sensory modifier concentration that were preferred foroverall sweetness quality preference. For example, overall sweetnessquality preference was increased at steviol glycoside concentration ofabout 400 ppm to about 800 ppm and sensory modifier concentration ofabout 300 ppm to about 800 ppm. Also, overall sweetness qualitypreference was increased at ratios of steviol glycoside to sensorymodifier composition corresponding to steviol glycoside concentration ofabout 400 ppm to about 800 ppm and sensory modifier concentration ofabout 300 ppm to about 800 ppm.

Example A—Tasting Protocol

In general, the following protocol is a method to evaluate sensorymodification of steviol glycoside solutions. Unless indicated, sensorymodifier compounds were selected from the compounds described above andcan include, but are not limited to botanical extracts as describedabove. The botanical extracts can include stevia extract comprisingcaffeic acid esters of quinic acid, yerba mate extract comprisingcaffeic acid esters of quinic acid, and rosmarinic acid comprisingcaffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid. Testsolutions of steviol glycoside alone, sensory modifier compound alone,and combinations of steviol glycoside and sensory modifier compound wereprepared by dissolving into reverse osmosis prepared water as indicated.Steviol glycosides included rebaudioside M (>90% purity), rebaudioside A(>95% purity), and rebaudioside D (>90% purity). Control sucrosesolutions were also prepared in similar fashion at 1-14% (wt) andcorresponded to 1-14 SEV (sucrose equivalent value).

Up to four individuals skilled in tasting steviol glycoside basedsweeteners evaluated each test solution and compared to the controlsolutions. To taste, each skilled taster dispensed approximately 2 mL ofeach test solution into their own mouths by transfer pipet and dispersedby moving their tongues. Between tasting test solutions, the skilledtasters were able to use water for palate cleansing. During tasting, theskilled tasters compared the test solutions to the control sucrosesolutions and agreed upon sucrose equivalence values (SEV) to assign toeach test solution.

For other sensory attributes, the skilled tasters worked together andagreed on a set of sensory attributes for the set of test solutions andthen assigned a relative degree of intensity for each sensory attributefor each test solution.

Example B—Diet Lemon-Lime Flavored Carbonated Soft Drink

Diet lemon-lime flavored carbonated soft drinks (CSD) sweetened withrebaudioside M were prepared with and without a sensory modifiercompound and sensory assessment was carried out. High purityrebaudioside M (>95% total steviol glycosides (JECFA 9+Rebaudioside M)comprising of 87.5% rebaudioside M and 10.4% rebaudioside D) was used.The sensory modifier compound was a botanical extract derived from yerbamate (Cargill lot # YM20180628). Two diet lemon-lime flavored carbonatedsoft drinks (CSD) sweetened with high purity rebaudioside M at 0.050%(w/w) were prepared using the formulations described in Table B 1.

TABLE B1 Formulations of Diet Lemon-Lime Flavored Carbonated Soft Drink(on a percent weight basis) Diet Diet Lemon-Lime Lemon-Lime CSD CSDIngredient Description Supplier Formula A Formula B Water 99.631% 99.606%  Rebaudioside M, High Purity Cargill 0.050% 0.050% (87.5% RebM), (500 ppm) (500 ppm) [lot#20170804] Sensory modifier compound Cargill— 0.025% derived from Yerba Mate (250 ppm) [lot#YM20180628] Citric Acid,anhydrous Cargill 0.098% 0.098% Potassium Citrate, Cargill 0.026% 0.026%monohydrate Sodium Benzoate Spectrum 0.015% 0.015% Natural Lemon-LimeFlavor Kerry 0.180% 0.180% Beverage Total 100.000%  100.000% 

In preparing the CSD of Formula A, about 20% of the water was preheatedto 65° C. High purity rebaudioside M was added to this water, coveredand dissolved using simple mixing on a magnetic stir plate.Subsequently, other ingredients were added and dissolved in thefollowing order, sodium benzoate, potassium citrate, and citric acid,followed by the lemon-lime flavor to create a concentrate. Finally, theremainder of the water (20° C.). was added to achieve the final singlestrength diet beverage, which had a pH of 3.2.

In preparing the CSD of formula B, water was also preheated, but only to40° C. The sensory modifier compound from yerba mate was dissolved intothe water using simple mixing on a magnetic stir plate followed byaddition of high purity Rebaudioside M. Similar to formula A, otheringredients were added and dissolved in the same order: sodium benzoate,potassium citrate, citric acid and the lemon-lime flavor. The remainderof the water (20° C.) was added to achieve the final single strengthdiet beverage, which also had a pH of 3.2.

Both diet lemon-lime beverage systems were cooled to refrigerationtemperature (4° C.) overnight prior to carbonating to 3.6 volumes ofcarbon dioxide using a batch carbonation system (supplied by Zahm &Nagel). The diet lemon-lime carbonated soft drinks were filled intoindividual 12 fluid ounce glass bottles and sealed with a crown cap.

Sensory Evaluation:

A sensory assessment was conducted using Quantitative DescriptiveAnalysis (QDA) methodology focused on sweetness aftertaste. Eight,highly trained QDA panelists participated in a training session tofamiliarize themselves with reference solutions and practice scoringsweetness intensity on a scale from 0 to 15, with 0 being “none” and 15being “strong”. For testing of the diet lemon-lime flavored carbonatedsoft drinks, panelists were presented the beverages in a balancedrandomized sequential order with a 10 minute break between samples tocleanse their palates with water and unsalted crackers. Beverage sampleswere served at refrigeration temperature to panelists at a quantity of0.5 fluid ounce in a 1 fluid ounce cup. Trained panelists were directedto sip the sample, swirl it in the mouth for 10 seconds, spit and thenevaluate sweetness intensity for every 10 seconds immediately afterspitting, until 60 seconds. Each diet lemon-lime flavored carbonatedsoft drink was evaluated in triplicate with a summary of sensory resultsshown in Table B2 or FIG. 1.

TABLE B2 Mean Scores of Sweetness Intensity over Time of Diet Lemon-LimeCarbonated Soft Drinks Sweetened with Rebaudioside M Diet Lemon-Sweetness Diet Lemon-Lime Lime CSD Aftertaste CSD Formula A Formula B  0seconds 7.4 7.2 10 seconds 6.4 6.1 20 seconds 5.4^(a) 4.8^(b) 30 seconds3.7^(a) 3.1^(b) 40 seconds 2.4^(a) 1.9^(b) 50 seconds 1.4 1.1 60 seconds0.8 0.5 (^(a)and^(b)represent statistically significant differences inmean scores at p < 0.05)

Example C: Reduced Sugar Cola Carbonated Soft Drink Beverages

Reduced sugar cola flavored carbonated soft drinks (CSD) sweetened withsugar and rebaudioside M were prepared with and without a sensorymodifier compound and sensory assessment was carried out. High purityrebaudioside M (>95% total steviol glycosides (JECFA 9+Rebaudioside M)comprising of 87.5% rebaudioside M and 10.4% rebaudioside D) was used.The sensory modifier compound was a botanical extract derived from yerbamate (Cargill lot # YM20180628).

TABLE C1 Formulations of Reduced Sugar Cola Beverages (on a percentweight basis) Reduced Sugar Reduced Sugar Cola Cola IngredientDescription Supplier Formula A Formula B Water 96.6755%  96.6455% Granulated Sugar Cargill 3.0000% 3.0000% (30000 ppm) (30000 ppm) RM80stevia leaf Cargill 0.0450% 0.0450% extract (450 ppm) (450 ppm) Sensorymodifier Cargill 0.0000% 0.0300% compound from (300 ppm) Yerba MateCaffeine, anhydrous SAFC 0.0095% 0.0095% Sodium Benzoate Spectrum0.0250% 0.0250% Phosphoric Acid, 85% Sigma-Aldrich 0.0550% 0.0550% w/wCola Flavor Givaudan 0.1900% 0.1900% Beverage Total 100.000%  100.000% 

Reduced Sugar Cola Formula A was prepared by dissolving the sensorymodifier compound in half of the batch water, pre-heated to 65° C.,followed by Rebaudioside M addition through simple mixing using amagnetic stir bar for 2 minutes for complete dissolution. Formula B wasprepared by dissolving the sensory modifier compound in half of thebatch water, at ambient temperature (20° C.), followed by Rebaudioside Maddition through simple mixing using a magnetic stir bar for 2 minutesfor complete dissolution. After fully dissolving Rebaudioside M in thesebeverages, other ingredients were added and dissolved in the followingorder, sugar, sodium benzoate, caffeine anhydrous and phosphoric acid.Finally, the cola flavor was added, followed by the other half of thebatch water. These cola beverages had a pH of 2.8.

Reduced Sugar Cola carbonated soft drinks were prepared by carbonatingthe finished beverage to 3.6-3.8 volumes of carbon dioxide in 12 fluidounce glass bottles. Glass bottles were sealed with a crown cap and colacarbonated beverages had a final pH of 2.8.

Sensory Evaluation:

Reduced Sugar Cola CSDs were kept at refrigeration temperature overnightbefore sensory assessment the following day. A group of 7 panelistsexperienced in the sensory characteristics of steviol glycosidesparticipated in the comparative evaluation of these Reduced Sugar ColaCSD products. Initially, panelists were provided a 2 fluid ounce sampleof the Reduced Sugar Cola CSD product produced with rebaudioside M andsugar only (formula A). Each panelist was instructed to evaluate theReduced Sugar Cola product and identify a descriptive list of sensoryattributes, which were collectively discussed as a group. Table C2 showsthe lexicon of sensory attributes that the panel identified asdescribing the overall flavor profile of the Reduced Sugar Cola CSDproducts sweetened with Rebaudioside M and sugar

TABLE C2 Sensory Attribute Lexicon for Reduced Sugar Cola CSD Sweetenedwith Rebaudioside M: Sensory Attribute Sweetness Onset Sweetness LingerAcidity/Citrus Brown Sugar/Caramel/Caramelized Sugar notes ColaSpice/Cinnamon Sweetness Intensity/Rounded Sweetness BitternessLinger/Bitter Intensity Mouthfeel/Fizzy/Tingly

After defining the lexicon, panelists were required to cleanse theirpalates. Each panelist was provided with 2 fluid ounce samples of theReduced Sugar Cola CSD sweetened with rebaudioside M and sugar only,used as a benchmark sensory reference, and the Reduced Sugar Cola CSDwith rebaudioside M, sugar and the sensory modifier compound from yerbamate. Panelists were instructed to taste the reference Reduced SugarCola CSD sweetened with rebaudioside M and sugar and assess itscharacteristics based on the descriptive attribute lexicon. Afterrinsing with water, panelists were asked to evaluate the Reduced SugarCola CSD with rebaudioside M, sugar and sensory modifier compound fromyerba mate. On their ballots, panelists were asked to identify anynoticeable changes in either attribute intensity (“less” or “more”) oronset (“slower” or “faster”) as compared to the reference Reduced SugarCola CSD. Also, panelists were instructed to indicate if any additionalattributes were present that were not encompassed in the lexicon.Changes in sensory attributes of the Reduced Sugar Cola CSD withrebaudioside M, sugar and the sensory modifier compound as compared tothe reference identified by the sensory panelists are summarized inTable C3.

TABLE C3 Relative Changes in the Sensory Characteristics of a ReducedSugar Cola CSD Sweetened with Rebaudioside M in the Presence of Sensorymodifier compound from Yerba Mate Number of Sensory PanelistsRecognizing a Sensory Attribute Difference in a Specific SensoryAttribute Sensory Attribute Onset Slower No Faster Difference SweetnessOnset 0 of 7 2 of 7 5 of 7 Sensory Attribute Less Intense No MoreIntense Intensity Difference Sweetness Linger 7 of 7 0 of 7 0 of 7Rounded Sweetness 0 of 7 3 of 7 4 of 7 Brown Sugar/Caramel 1 of 7 2 of 74 of 7 notes

Example D: Diet Cola Carbonated Soda Drink

A series of diet cola flavored products were prepared (on a w/w basis)containing Rebaudioside M at 0.070% (w/w). This stevia leaf extractcontained over 95% total steviol glycosides (JECFA 9+Rebaudioside M)comprising of 90.3% Rebaudioside M. In addition, formula B contained asensory modifier compound derived from Yerba Mate at 0.0475% (w/w) infinished beverage.

TABLE D1 Formulations of Diet Cola Beverages (on a percent weight basis)Diet Cola Diet Cola Ingredient Description Supplier Formula A Formula BWater 99.6505% 99.6030% Sensory modifier compound Cargill  0.000% 0.0475% derived from Yerba Mate (475 ppm) [lot#YM20180510] RebaudiosideM, High Purity Cargill  0.070%  0.070% (90% Reb M), [lot#20160701] (700ppm) (700 ppm) Caffeine, anhydrous SAFC  0.0095%  0.0095% PhosphoricAcid, 85% w/w Sigma-  0.055%  0.055% Aldrich Sodium Benzoate Spectrum 0.025%  0.025% Cola Flavor Givaudan   0.19%   0.19% Beverage Total100.000% 100.000%

Diet Cola Formula A was prepared by dissolving the sensory modifiercompound in half of the batch water, pre-heated to 65° C., followed byRebaudioside M addition through simple mixing using a magnetic stir barfor 2 minutes for complete dissolution. Formula B was prepared bydissolving the sensory modifier compound in half of the batch water, atambient temperature (20° C.), followed by Rebaudioside M additionthrough simple mixing using a magnetic stir bar for 2 minutes forcomplete dissolution. After fully dissolving Rebaudioside M in thesebeverages, other ingredients were added and dissolved in the followingorder, sodium benzoate, caffeine anhydrous and phosphoric acid. Finally,the cola flavor was added, followed by the other half of the batchwater. These cola beverages had a pH of 2.8.

Diet cola carbonated soft drinks were prepared by carbonating thefinished beverage to 3.6-3.8 volumes of carbon dioxide in 12 fluid ounceglass bottles. Glass bottles were sealed with a crown cap and colacarbonated beverages had a final pH of 2.8.

Sensory Evaluation:

Diet Col CSDs were kept at refrigeration temperature overnight beforesensory assessment the following day. A group of 7 panelists experiencedin the sensory characteristics of steviol glycosides participated in thecomparative evaluation of these diet cola CSD products. Initially,panelists were provided a 2 fluid ounce sample of the diet cola CSDproduct produced with rebaudioside M only (formula A). Each panelist wasinstructed to evaluate the diet cola product and identify a descriptivelist of sensory attributes, which were collectively discussed as agroup. Table D2 shows the lexicon of sensory attributes that the panelidentified as describing the overall flavor profile of the Diet Cola CSDproducts sweetened with Rebaudioside M

TABLE D2 Sensory Attribute Lexicon for Diet Cola CSD Sweetened withRebaudioside M: Sensory Attribute Sweetness Onset Sweetness LingerTartness/Acidity/Citrusy/Lime Caramel notes Spice/Cinnamon Mouthdrying/Astringency Rounded Sweetness Bitterness/Bitter AftertasteMouthfeel/Carbonation

After defining the lexicon, panelists were required to cleanse theirpalates. Each panelist was provided with 2 fluid ounce samples of thediet cola CSD sweetened with rebaudioside M only, used as a benchmarksensory reference, and the diet cola CSD with rebaudioside M and thesensory modifier compound from yerba mate. Panelists were instructed totaste the reference diet cola CSD sweetened with rebaudioside M andassess its characteristics based on the descriptive attribute lexicon.After rinsing with water, panelists were asked to evaluate the diet colaCSD with both rebaudioside M and sensory modifier compound from yerbamate. On their ballots, panelists were asked to identify any noticeablechanges in either attribute intensity (“less” or “more”) or onset(“slower” or “faster”) as compared to the reference diet cola CSD. Also,panelists were instructed to indicate if any additional attributes werepresent that were not encompassed in the lexicon. Changes in sensoryattributes of the diet cola CSD with rebaudioside M and the sensorymodifier compound as compared to the reference identified by the sensorypanelists are summarized in Table D3.

TABLE D3 Relative Changes in the Sensory Characteristics of a Diet ColaCSD Sweetened with Rebaudioside M in the Presence of Sensory modifiercompound from Yerba Mate Number of Sensory Panelists Recognizing aDifference in a Specific Sensory Attribute Sensory Attribute SensoryAttribute Onset Slower No Faster Difference Sweetness Onset 0 of 7 3 of7 4 of 7 Sensory Attribute Intensity Less No More Intense DifferenceIntense Sweetness Linger 7 of 7 0 of 7 0 of 7 Caramel notes 1 of 7 1 of7 5 of 7 Tartness/Acidity/Citrusy/Lime 1 of 7 1 of 7 5 of 7

Example E: Orange Energy Drink

A series of Low carbohydrate, no sugar added, Orange flavored EnergyDrink products were prepared (on a w/w basis) containing Rebaudioside Mat 0.06% (w/w). This stevia leaf extract contained over 95% totalsteviol glycosides (JECFA 9+Rebaudioside M) comprising of 90.3%Rebaudioside M. In addition, formula B contained a sensory modifiercompound derived from Yerba Mate at 0.04% (w/w) in finished beverage.

TABLE E1 Formulations of Orange Flavored Energy Drinks (on a percentweight basis) Orange Energy Orange Energy Ingredient DescriptionSupplier Drink Formula A Drink Formula B Water 98.8514600%  98.8114600%   Sensory modifier Cargill  0.0000%  0.0400% compoundRebaudioside M, High ZCHT  0.0600%  0.0600% Purity (RM80) TaurinePrinova  0.4000%  0.4000% D-Glucuronolactone Prinova  0.0480%  0.0480%Sodium Benzoate Spectrum  0.0150%  0.0150% Caffeine Anhydrous SAFC 0.0400%  0.0400% Salt Cargill  0.0385%  0.0385% Trisodium CitrateCargill 0.02500% 0.02500% Citric Acid, Cargill 0.26000% 0.26000%Anhydrous Malic acid Prinova 0.02000% 0.02000% Vitamin Premix DSM0.04200% 0.04200% FD&C Red#40 Color Sensient 0.00004% 0.00004% OrangeFlavor Givaudan 0.20000% 0.20000% Beverage Total 100.000% 100.000%

Orange Energy Drink Formula A was prepared by dissolving the sensorymodifier compound in half of the batch water, pre-heated to 65° C.,followed by Rebaudioside M addition through simple mixing using amagnetic stir bar for 2 minutes for complete dissolution. Orange EnergyDrink Formula B was prepared by dissolving the sensory modifier compoundin half of the batch water, at ambient temperature (20° C.), followed byRebaudioside M addition through simple mixing using a magnetic stir barfor 2 minutes for complete dissolution. After fully dissolvingRebaudioside M in these beverages, other ingredients were added anddissolved in the following order, sodium benzoate, caffeine anhydrous,taurine, D-glucuronolactone, salt, trisodium citrate, vitamin premix,malic acid, citric acid and FD&C Red #40 color. Finally, the orangeflavor was added, followed by the other half of the batch water. Theseenergy drinks had a pH of 3.1.

Orange energy drinks were prepared by thermally processing the finishedproduct to 190° F. before filling the product in to 20 fluid ounce PETbottles and then the bottles were sealed and cooled in an ice batch tobring the products to below ambient temperatures.

Sensory Evaluation:

Orange Energy Drinks were kept at refrigeration temperature overnightbefore sensory assessment the following day. A group of 6 panelistsexperienced in the sensory characteristics of steviol glycosidesparticipated in the comparative evaluation of these Orange Energy Drinkproducts. Initially, panelists were provided a 2 fluid ounce sample ofthe Orange Energy Drink product produced with rebaudioside M only(formula A). Each panelist was instructed to evaluate the Orange EnergyDrink product and identify a descriptive list of sensory attributes,which were collectively discussed as a group. Table E2 shows the lexiconof sensory attributes that the panel identified as describing theoverall flavor profile of the Orange Energy Drink products sweetenedwith Rebaudioside M

TABLE E2 Sensory Attribute Lexicon for Orange Energy Drink Sweetenedwith Rebaudioside M: Sensory Attribute Sweetness Onset Sweetness LingerSourness Bitterness/Bitter aftertaste Astringency/Mouth dryingMedicinal/Vitamin Taste Orange/Citrus Flavor Intensity

After defining the lexicon, panelists were required to cleanse theirpalates. Each panelist was provided with 2 fluid ounce samples of theOrange energy drink sweetened with rebaudioside M only, used as abenchmark sensory reference, and the Orange energy drink with bothrebaudioside M and the sensory modifier compound from yerba mate.Panelists were instructed to taste the reference Orange energy drinksweetened with rebaudioside M and assess its characteristics based onthe descriptive attribute lexicon. After rinsing with water, panelistswere asked to evaluate the Orange energy drink with rebaudioside M andsensory modifier compound from yerba mate. On their ballots, panelistswere asked to identify any noticeable changes in either attributeintensity (“less” or “more”) or onset (“slower” or “faster”) as comparedto the reference Orange energy drink. Also, panelists were instructed toindicate if any additional attributes were present that were notencompassed in the lexicon. Changes in sensory attributes of the OrangeEnergy Drink with both rebaudioside M and the sensory modifier compoundas compared to the reference identified by the sensory panelists aresummarized in Table E3.

TABLE E3 Relative Changes in the Sensory Characteristics of an OrangeEnergy Drink Sweetened with Rebaudioside M in the Presence of Sensorymodifier compound from Yerba Mate Number of Sensory PanelistsRecognizing a Sensory Attribute Difference in a Specific SensoryAttribute Sensory Attribute Onset Slower No Faster Difference SweetnessOnset 0 of 6 2 of 6 4 of 6 Sensory Attribute Intensity Less Intense NoMore Intense Difference Medicinal/Vitamin Taste 6 of 6 0 of 6 0 of 6Bitterness/Bitter after taste 5 of 6 1 of 6 0 of 6 Sweetness Linger 3 of6 2 of 6 1 of 6 Orange/Citrus Flavor 0 of 6 0 of 6 3 of 6 Intensity

Example F: Strawberry Drinkable Yogurt Example

A Strawberry Flavored Drinkable Yogurt produced using a FruitPreparation.

Two strawberry flavored fruit preparations were produced using theformulations described in Table F1. Both of these fruit preparationswere sweetened with high purity rebaudioside M at 0.340% (w/w). Thisstevia leaf extract contained over 95% total steviol glycosides (JECFA9+Rebaudioside M) comprising of 90.3% Rebaudioside M. In addition,formula B contained a sensory modifier compound derived from Yerba Mateat 0.200% (w/w) in the fruit preparation.

TABLE F1 Formulations of Strawberry Flavored Fruit Preparations (on apercent weight basis) Fruit Fruit Preparation Preparation IngredientDescription Supplier Formula A Formula B Water 66.823%  66.623% Strawberry Puree (Seedless), Greenwood 30.000%  30.000%  Single StrengthAssociates Inc Natural Strawberry WONF Ungerer & 1.250% 1.250% FlavorCompany PolarTex 06736 Modified Cargill 1.000% 1.000% Food StarchExberry ® Shade Fiesta GNT USA, 0.400% 0.400% Pink, Vegetable Juice forInc. Color Rebaudioside M, High Purity Cargill 0.340% 0.340% (90% RebM), [lot#20160701] (3400 ppm) (3400 ppm) Sensory modifier compoundCargill — 0.200% derived from Yerba Mate (2000 ppm) [lot#YM20180522]Potassium Sorbate Spectrum 0.100% 0.100% Citric Acid, anhydrous Cargill0.075% 0.075% Trisodium Citrate Cargill 0.012% 0.012% Total 100.000% 100.000% 

Fruit preparations were manufactured using a Vorwerk Thermomix® unit forcontrolled mixing and cooking. Following addition of the water to themixer, the modified food starch, high purity rebaudioside M and sensorymodifier compound derived from yerba mate were added to the water undershear with the mixing speed set at level 3. With the mixing vesselcovered and a constant mixing at level 3, the heating process wasinitiated. Upon reaching 70° C., the sodium citrate, citric acid andpotassium sorbate were added. Finally, the strawberry puree, vegetablejuice for color and natural flavor were incorporated into the systems.Fruit preparations were heated to a final temperature of 90° C. and heldat this temperature for 5 minutes. Subsequently, each cooked fruitpreparation was transferred to another vessel, quickly cooled and storedat refrigeration temperature. Both strawberry flavored fruitpreparations had a final pH of 3.7.

Drinkable yogurts were prepared at a 90:10 weight ratio of yogurt whitemass to fruit preparation respectively, by combining 900 grams ofblended and fluidized retail nonfat yogurt with 100 grams of strawberryflavored fruit preparation. Based on this ratio, the formulacompositions of the two strawberry drinkable yogurts are shown in TableF2.

TABLE F2 Strawberry Drinkable Yogurt Compositions based on a 90:10(weight ratio) of Yogurt White Mass to Strawberry Fruit PreparationRatio Ingredient Description Supplier Formula A Formula B Nonfat Yogurt,90.0000%  90.0000%  Blended & Fluidized Water 6.6823% 6.6623% StrawberryPuree Greenwood 3.0000% 3.0000% (Seedless), Single Associates StrengthInc Natural Strawberry Ungerer & 0.1250% 0.1250% WONF Flavor CompanyPolarTex 06736 Cargill 0.1000% 0.1000% Modified Food Starch Exberry ®Shade Fiesta GNT USA, 0.0400% 0.0400% Pink, Vegetable Juice for Inc.Color Rebaudioside M, High Cargill 0.0340% 0.0340% Purity (90% Reb M),(340 ppm) (340 ppm) [lot#20160701] Sensory modifier Cargill — 0.0200%compound derived (200 ppm) from Yerba Mate [lot#YM20180522] PotassiumSorbate Spectrum 0.0100% 0.0100% Citric Acid, anhydrous Cargill 0.0075%0.0075% Trisodium Citrate Cargill 0.0012% 0.0012% Total 100.0000% 100.0000% 

Sensory Evaluation:

Strawberry flavored drinkable yogurts were kept at refrigerationtemperature overnight before sensory assessment the following day. Agroup of 8 panelists experienced in the sensory characteristics ofsteviol glycosides participated in the comparative evaluation of thesedrinkable yogurts. Initially, panelists were provided a 2 fluid ouncesample of the strawberry flavored drinkable yogurt produced using thefruit preparation with rebaudioside M only (formula A). Each panelistwas instructed to evaluate the drinkable yogurt and identify adescriptive list of sensory attributes, which were collectivelydiscussed as a group. Table F3 shows the lexicon of sensory attributesthat the panel identified as describing the overall flavor profile ofthe strawberry drinkable yogurt.

TABLE F3 Sensory Attribute Lexicon for Strawberry Drinkable YogurtSweetened with Rebaudioside M Sensory Attributes Sweetness OnsetSweetness Intensity Strawberry Flavor Onset Strawberry Flavor IntensityGreen/Leaf Flavor Note Sourness/Astringency Milky/Dairy Note SaltinessSweetness Linger/Aftertaste Chalkiness/Powdery Aftertaste

After defining the lexicon, panelists were required to cleanse theirpalates. Each panelist was provided with 2 fluid ounce samples of thestrawberry drinkable yogurt sweetened with rebaudioside M only, used asa benchmark sensory reference, and the drinkable yogurt withrebaudioside M and the sensory modifier compound from yerba mate.Panelists were instructed to taste the reference drinkable yogurtsweetened with rebaudioside M and assess its characteristics based onthe descriptive attribute lexicon. After rinsing with water, panelistswere asked to evaluate the strawberry drinkable yogurt with bothrebaudioside M and sensory modifier compound from yerba mate. On theirballots, panelists were asked to identify any noticeable changes ineither attribute intensity (“less” or “more”) or onset (“slower” or“faster”) as compared to the reference drinkable yogurt. Also, panelistswere instructed to indicate if any additional attributes were presentthat were not encompassed in the lexicon. Changes in sensory attributesof the strawberry drinkable yogurt with rebaudioside M and the sensorymodifier compound as compared to the reference identified by the sensorypanelists are summarized in Table F4.

TABLE F4 Relative Impact of a Sensory modifier compound from Yerba Mateon the Sensory Characteristics of a Strawberry Drinkable YogurtSweetened with Rebaudioside M Number of Sensory Panelists Recognizing aSensory Attribute Difference in a Specific Sensory Attribute SensoryAttribute Onset Slower No Difference Faster Strawberry Flavor Onset 0 of8 3 of 8 5 of 8 Sensory Attribute Intensity Less Intense No DifferenceMore Intense Strawberry Flavor 0 of 8 2 of 8 6 of 8 Sourness/Astringency5 of 8 2 of 8 1 of 8 Sweetness Linger/Aftertaste 7 of 8 0 of 8 1 of 8Chalkiness/Powdery 6 of 8 2 of 8 0 of 8 Aftertaste

Example G—Berry Flavored Liquid Enhancer Beverages

A series of Berry Flavored Liquid Enhancer products were prepared on asingle strength basis and contained, Rebaudioside M at 0.0270% (w/w).This stevia leaf extract contained over 95% total steviol glycosides(JECFA 9+Rebaudioside M) comprising of 90.3% Rebaudioside M. Inaddition, formula B contained a sensory modifier compound derived fromYerba Mate at 0.0270% (w/w) at single strength.

TABLE G1 Formulations of Berry Flavored Liquid Enhancer Beveragesdiluted to single strength (on a percent weight basis) Berry BerryFlavored Flavored Liquid Liquid Enhancer Enhancer Ingredient DescriptionSupplier Formula A Formula B Water 99.692% 99.665% Sensory modifiercompound Cargill  0.000% 0.0270% derived from Yerba Mate (270 ppm)[lot#YM20180628] Rebaudioside M, High Purity Cargill 0.0270% 0.0270%(90% Reb M), [lot#20160701] (270 ppm) (270 ppm) Potassium Citrate,Cargill 0.0200% 0.0200% monohydrate Citric Acid, anhydrous Cargill0.1300% 0.1300% Sodium Benzoate Spectrum 0.0012% 0.0012% Nat. BerryFlavor Givaudan 0.1300% 0.1300% Beverage Total 100.000%  100.000% 

The single strength Berry Flavored Liquid Enhancer Formula A wasprepared by dissolving Rebaudioside M in half of the batch water,pre-heated to 65° C., through simple mixing using a magnetic stir barfor 2 minutes for complete dissolution. Formula B was prepared bydissolving the sensory modifier compound in half of the batch water, atambient temperature (20° C.), followed by Rebaudioside M additionthrough simple mixing using a magnetic stir bar for 2 minutes forcomplete dissolution. After fully dissolving Rebaudioside M in thesebeverages, other ingredients were added and dissolved in the followingorder, sodium benzoate, potassium citrate and citric acid. Finally, theberry flavor was added, followed by the other half of the batch water.These beverages had a pH of 3.1.

The single strength Berry Flavored Liquid Enhancers were packaged in 20fluid ounce PET bottles and sealed with caps.

Sensory Evaluation:

The single strength Berry Flavored Liquid Enhancer products were kept atrefrigeration temperature overnight before sensory assessment thefollowing day. A group of 8 panelists experienced in the sensorycharacteristics of steviol glycosides participated in the comparativeevaluation of these Berry Flavored Liquid Enhancer products. Initially,panelists were provided a 2 fluid ounce sample of the Berry FlavoredLiquid Enhancer product produced with rebaudioside M only (formula A).Each panelist was instructed to evaluate the Berry Flavored LiquidEnhancer product and identify a descriptive list of sensory attributes,which were collectively discussed as a group. Table G2 shows the lexiconof sensory attributes that the panel identified as describing theoverall flavor profile of the Berry Flavored Liquid Enhancer productssweetened with Rebaudioside M

TABLE G2 Sensory Attribute Lexicon for Berry Flavored Liquid Enhancerbeverage sweetened with Rebaudioside M: Sensory Attribute SweetnessOnset Sweetness Linger Sourness/Tartness/Acidity Berry Flavor IntensitySweetness Intensity Mouth drying/Astringency Rounded SweetnessBitterness Mouthfeel

After defining the lexicon, panelists were required to cleanse theirpalates. Each panelist was provided with 2 fluid ounce samples of thesingle strength Berry Flavored Liquid Enhancer sweetened withrebaudioside M only, used as a benchmark sensory reference, and thesingle strength Berry Flavored Liquid Enhancer with rebaudioside M andthe sensory modifier compound from yerba mate. Panelists were instructedto taste the reference Berry Flavored Liquid Enhancer sweetened withrebaudioside M and assess its characteristics based on the descriptiveattribute lexicon. After rinsing with water, panelists were asked toevaluate the Berry Flavored Liquid Enhancer with both rebaudioside M andsensory modifier compound from yerba mate. On their ballots, panelistswere asked to identify any noticeable changes in either attributeintensity (“less” or “more”) or onset (“slower” or “faster”) as comparedto the reference Berry Flavored Liquid Enhancer. Also, panelists wereinstructed to indicate if any additional attributes were present thatwere not encompassed in the lexicon. Changes in sensory attributes ofthe Berry Flavored Liquid Enhancer with rebaudioside M and the sensorymodifier compound as compared to the reference identified by the sensorypanelists are summarized in Table G3.

TABLE G3 Relative Changes in the Sensory Characteristics of a SingleStrength Berry Flavored Liquid Enhancer Sweetened with Rebaudioside M inthe Presence of Sensory modifier compound from Yerba Mate Number ofSensory Panelists Recognizing a Difference in a Sensory AttributeSpecific Sensory Attribute Sensory Attribute Intensity Less No MoreIntense Difference Intense Sweetness Linger 7 of 8 0 of 8 1 of 8 BerryFlavor Intensity 6 of 8 1 of 8 1 of 8 Sourness/Tartness/Acidity 5 of 8 1of 8 2 of 8 Mouth drying/Astringency 5 of 8 3 of 8 0 of 8

TABLE G4 Formulation of Berry Flavored Liquid Enhancer Sweetened withReb M and Sensory modifier compound at 1 + 99 syrup to throw ratio (100times concentrated version of Formula B) (on a percent weight basis)Berry Flavored Liquid Enhancer Ingredient Description Supplier Formula BWater 68.4206%  Sensory modifier compound Cargill 2.544% derived fromYerba Mate (25440 ppm) [lot#YM20180628] Rebaudioside M, High PurityCargill 2.544% (90% Reb M), [lot#20160701] (25440 ppm) PotassiumCitrate, Cargill 1.884% monohydrate Citric Acid, anhydrous Cargill12.247%  Sodium Benzoate Spectrum 0.113% Nat. Berry Flavor Givaudan12.247%  Beverage Total 100.000% 

Process to prepare Formula B, Berry Flavored Liquid Enhancer Sweetenedwith Reb M and Sensory modifier compound (Formula B) at 1+99 syrup tothrow:

The 1+99 syrup of Berry Flavored Liquid Enhancer Formula B would beprepared by completely dissolving the sensory modifier compound in 75%of the total batch water, at ambient temperature (20° C.), followed byRebaudioside M addition through simple mixing using a magnetic stir baruntil completely dissolved. After fully dissolving Rebaudioside M inthese beverages, other ingredients will be added and completelydissolved, one ingredient at a time, in the following order: sodiumbenzoate, potassium citrate and citric acid. Finally, the berry flavorwill be added, followed by the remaining 25% of the total batch water.

1. A steviol glycoside composition with reduced sweetness linger, thecomposition comprising: a steviol glycoside; and a sensory modifiercompound in an amount effective to decrease sweetness linger of thesteviol glycoside, wherein the sensory modifier compound comprises atleast one caffeic ester of quinic acid, caffeic ester of3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid,and/or isomers thereof, wherein the amount effective to decreasesweetness linger comprises an amount effective to reduce a sweet lingerscore by at least 1 unit, wherein a sweetness linger score is determinedby at least four panelists trained in tasting steviol glycosidesolutions using a roundtable methodology using a scale of 0 to 6 with ascore of 0 indicating no sweetness linger and a score of 6 indicatingextreme sweetness linger. 2.-104. (canceled)